Ethiopia Worka Chelichele GR1 – Natural Anaerobic

Yirgacheffe Worka Chelchele is one of the most celebrated coffee origins in the Gedeb District of Ethiopia, known for producing exceptionally vibrant and expressive coffees. This lot is processed at the Chelchele Station and sourced from more than 500 smallholder farmers who grow their coffee in home garden plots at altitudes between 1950 and 2050 meters above sea level. The region’s heirloom varietals—including Wolisho, Kurume, Dega, and JARC 74110/74112—contribute to the coffee’s layered and aromatic character.

For this lot, a natural anaerobic fermentation method is used. Fresh cherries are placed into sealed fermentation environments shortly after harvesting, allowing the fruit to ferment without oxygen and develop intensified sweetness and depth. After fermentation is complete, the cherries are moved to African drying beds. They dry under shade for the first three days before being transferred to full sun for an additional 19 days. This slow, controlled drying process—managed by Station Manager Ali Yasin—enhances clarity and preserves the fruit-forward character typical of Chelchele coffees.

Chelchele beans are known for their small size, density, and complex structure, translating into a cup that is bold, juicy, and versatile across brewing methods. The combination of high elevation, diverse heirloom varieties, and meticulous anaerobic natural processing makes this lot highly sought after and distinctly expressive.

Tasting Notes:

Blackberry jam, passionfruit, mango, red wine, and cacao.