Ethiopia WORKA-WURI- Always fruity Ethiopia, this time preceded by peach and mango, is rounded off by the taste of chocolate and delicate flowers
REGION: Gedeb, Yirgacheffe
FARM / MILL: Worka-Wuri
PROCESS: Natural
HEIGHT: 1900-2100 m above sea level
HARVEST: Mid-October-end of January
TYPE: Heirloom
FLAVOR PROFILE: Peach, Mango, Chocolate and Flowers
ART OF PRODUCTION:
Coffee grows in the shade, where it can ripen in peace to its full potential. Ripe cherries are picked by hand and brought to the mill, where less ripe and ideally ripe cherries are sorted. They dry them on raised ti. African beds where they rest for 12-15 days. During the day, they are further sorted and turned so that no defects occur. They cover them between noon and 3pm to protect them from the sun. At night, however, they are covered to protect them from moisture and rain. Each year, coffee needs a different number of days to dry, depending on the weather. Ideally dried, they are extracted from cherries, sorted again and prepared for the journey from the port of Djibouti.
REGION DESCRIPTION:
Worka Wuri mill is located near the city of Gedeb, in the southern part of Ethiopia. They have been known for excellent, high-quality coffee for several years. The combination of height, fertile soil, knowledge of the indigenous people and constant rain are the reasons for the high quality of coffee from the Yirgacheffe region. The local, indigenous species of Heirloom are like a bag of surprises. Juicy and marmalade notes of fruit, flowers and chocolate with a creamy finish are expressed in natural processing.
Why Ethiopian coffee is so special in the coffee world can be read here-> https://www.hikofi.eu/etiopija-mati-vseh-kav/
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