Ethiopia Worka Nenke إثيوبيا وركا ننكي

Red apples | Red grapes | Earl Grey Tea

Farm: Various Small Farms

Varietal: 74110 (Heirloom)

Processing: Fully washed

Altitude: 1,983 meters above sea level

Owner: Abreham Mengiste

Town / City: Gediyo, Worka

Region: Yirgacheffe

Country: Ethiopia

الإيحاءات:  تفّاح أحمر | عنب أحمر | شاي

المزرعة: مزارع صغيرة متعددة

السلالة: هرلوم

المعالجة: مغسولة

الارتفاع: ١,٩٨٣ متر فوق سطح البحر

المُزارع: ابراهيم منجيستي

المدينة: وركا

المنطقة: يرقاشيف

البلد: اثيوبيا

The Story Behind This Coffee

Grown in the well-known Yirgacheffe region of Ethiopia, this coffee comes from a collection of smallholder producers in the area of Nenke. Coffee is a family crop – grown by households within small gardens, on less than one hectare of land. Producers line their homes with coffee trees, and it is the primary source of income. It is common for producers to intercrop enset, the Ethiopian banana, avocados, and papaya to have additional food sources. Coffee producers in Ethiopia are classified as ‘passive organic,’ meaning that they have 100% organic production methods, but are unable to afford the high certification fees. Natural methods are used to fertilize the soil and prevent the spread of pests and diseases; especially since producers lack access to chemical inputs. After the coffee is carefully hand-picked by each producer – they are carried to the washing station. The cherries are immediately sorted to remove under and overripe cherries. Once sorted, the cherries are pulped to remove the external fruit and placed in tanks to ferment for 48 – 72 hours. This allows for the breakdown of the mucilage. After fermentation, the coffee is rushed through channels of water to remove any remaining mucilage. The coffee is then evenly dispersed on raised beds to dry in the open sun until the ideal moisture content is reached. After drying is complete, the cherries are trucked to the dry mill, located near the capital city, Addis Ababa. At the dry mill, a pre-cleaning machine removes foreign matter, metal, and stones. A huller removes the dried exterior fruit, and a polisher removes the parchment, and silver skin. Once perfectly polished, the coffee is graded based on screen size and placed in a gravity separator to remove lightweight and broken coffee beans. Color sorters provide another layer of quality control, by removing defected beans. A final look by hand is done to ensure nothing was missed.