Dinkinesh: Worka Chelbessa, Ethiopia

Dinkinesh: Worka ChelbessaProducer: Neguesse DebelaRegion: Gedeb, Gedeo, YirgacheffeElevation: 1,900 - 2,200 MASLVariety: 1974-1975 JARC selections and local landracesProcess: Washed

Recommended Brew Ratios: Espresso: 1:2.2 - 1:2.3 (17.5-18g in, 38.5-41.5 out, 25-28 seconds) Filter: 1:17 Batch Brew: 1:17

More:Worka Chelbessa comes from Gedeb, the most southern part of the Gedeo region, and the area is well known for producing incredible coffees. Yirgacheffe itself is famed for its beautifully delicate floral and citric coffees (think meyer lemon and bergamot, for example).Neguesse Debela, the owner of the Ethiopian exporting company SNAP, oversees two sites in the area and works with small producers as well. They produce spectacular washed coffees, and they continue to innovate by creating unique, experimental lots of coffee.The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia, but also in 2021 experimented with dry fermentation as well at Chelbessa. This lot is a combination of both, wet and dry fermentation. In underwater fermentation the coffee is fully submerged in water for 36 to 48 hours normally, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment without being underwater for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds.

*If you would like this coffee ground, please specify brew method in the order comments.

Sourced from the Gedeb district within the Gedeo zone of Yirgacheffe, Ethiopia, this Dinkinesh lot from Little Waves Coffee Roasters highlights the distinct profile of high-elevation Ethiopian coffee. Produced by Neguesse Debela at altitudes between 1900 and 2200 masl, the beans undergo a washed process, a method often utilized to emphasize the inherent clarity and acidity of the coffee cherry.

Coffees from the Gedeb, Gedeo, Yirgacheffe region are frequently celebrated for their delicate, aromatic qualities. In this specific offering, the roaster identifies floral and citric characteristics, including notes of Meyer lemon and bergamot. These descriptors align with the nuanced profiles often explored using a flavor wheel, where bright, citrus-forward acidity is balanced by sophisticated floral aromatics. By focusing on meticulous processing, this lot showcases the refined elegance that defines the traditional washed coffees of this renowned East African origin.