Yirgacheffe Worka CooperativeCoffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Washed
- Roast: Light Roast
- Altitude:
- Sample Batch:
- Grower:
Flavor Notes:
Lemon, jasmine, black tea, cane sugar
- Aroma: Strong
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Strong
- Body:Average
- Bitterness:Slight
- Aftertaste:Medium
- After Cooling:Medium
Yirgacheffe Worka CooperativeCoffee Bean Intro:
Yirgacheffe itself is a small town with a population of about 20,000. The three neighboring small producing areas—Wenago, Kochere, and Gelena Abaya—produce coffee with flavors nearly identical to those of Yirgacheffe, so they are also classified under the Yirgacheffe region.
Both culturally and geographically, Yirgacheffe is similar to the nearby Sidamo, but Yirgacheffe seems to be more favored, enjoying uniquely advantageous conditions. Top-quality Yirgacheffe coffee boasts floral notes, bright citrus acidity, lemony undertones, and a silky-smooth mouthfeel.
Worka is located within the Yirgacheffe producing area, at an altitude of 1,800–2,000 meters, with a garden coffee system. It is affiliated with the Sidamo producing area but has been singled out due to its distinctive flavor profile. In addition to the town of Yirgacheffe, it includes three surrounding sub-regions: Wenago, Kochere, and Gelena Abaya. Under Yirgacheffe, there are numerous villages, micro-regions, cooperatives, and processing stations. In most parts of Ethiopia, coffee farmers still struggle, lacking the means to build home-based processing facilities. As a result, many processing stations have emerged, centrally purchasing coffee cherries from smallholder farmers in the vicinity, processing them, and then selling the green beans to traders.
The Worka Cooperative was established in 2005 and joined the renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year, gaining fame for producing high-quality natural Yirgacheffe. The Worka Cooperative has approximately 300 member coffee farmers.
Using refined washed processing, the beans are fermented and depulped in washing tanks for about 72 hours. Some of the acids produced during mucilage fermentation penetrate the beans. At the same time, since there is no pulp or mucilage left on the parchment during drying, the characteristic fruity aroma of natural beans is absent. The flavor leans toward being clean and bright, with more pronounced acidity. The beans are then dried on raised beds, hand-sorted, and inspected for quality by the Ethiopian Commodity Exchange (ECX) before being traded through auctions. The coffee exhibits pure, refreshing characteristics.
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Recommended brewing method: pour-over
Filter: V60
Water temperature: 90–92°C
Coffee dose: 15g
Coffee-to-water ratio: 1:15
Grind size: medium-fine (80% passing through a No. 20 sieve, Chinese standard)
Brewing technique: pulsed pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small circles centered, then pulse again when the water level drops near exposing the coffee bed until reaching 225g total. Remove the filter when the water level is about to expose the coffee bed. (Start timing from the bloom.) Total brew time: 2'00".
