Ethiopia – Worka

Worka washing station Highlights

• The Worka washing station brings you clean high-acidity Yirgacheffe coffees.
• Besides the Worka station, Gizaw, the owner, operates 5 other sites in Gedeo.
• Gizaw is also an exporter, so he controls a great part of the Worka supply chain, ensuring he can deliver a clean and tasty cup.

Working with the Gedeb smallholders

Anoxic Processing Method

1. Select red cherries and evaluate and measure the mucilage sugar content by using a brex meter.
2. Put the red cherry in the water tank to separate the floaters from denser coffees. The coffee will stay in the tank for few minutes
3. Transfer the denser coffee to Africa bed to avoid water (for drainage)
4. Put (pack) the coffee bean in a special plastic bag to start the fermentation process. Right after 16 hours, the fermentation process will be started
5. Check the process of fermentation and temperature day and night and remove the gas (CARBONDIOXED AND NITROGEN) using a gas removing machine.
6. The fermentation process takes 3 -7 days, depending on the mucilage content and the environment.
7. When the Ph level and color of the bean reach the required level, We transfer it to the dying table for drying.