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Details
| Origin | Ethiopia |
| Region | Gedio |
| Producer | Gizaw Alemayehu Yirdaw |
| Variety | Kumie, Siga, Wilsho |
| Altitude | 2,000 – 2200 masl. |
| Proc. Method | Anoxic Natural |
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
Gizaw attracts smallholders by paying a better price if they deliver ripe red cherries. The Gedeb smallholders enjoy two separate payments to cover their expenses. One before harvest, when they are low on cash. And one payment during harvest. Today Gizaw works together with 250 smallholders from the Worka, Edera, and Banko Gotiti kebeles. They deliver Gizaw with ripe cherries from Kurume and Dega varieties.
Anoxic Processing Method
- Select red cherries and evaluate and measure the mucilage sugar content by using a brex meter.
- 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
- Transfer the denser coffee to Africa bed to avoid water (for drainage)
- 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
- Check the process of fermentation and temperature day and night and remove the gas (CARBONDIOXED AND NITROGEN) using a gas removing machine.
- The fermentation process takes 3 -7 days, depending on the mucilage content and the environment.
- When the Ph level and color of the bean reach the required level, We transfer it to the dying table for drying.
| Weight | N/A |
|---|---|
| Weight | 12 oz., 2 lb., 5 lb. |
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