Nestled in the Yirgacheffe region of Southern Ethiopia, the Worka Wuri washing station serves the coffee growing community in and around the town of Gedeb. This area of Ethiopia has a reputation for excellent, high quality coffees. Here, the indigenous coffee grows wild and the people growing it benefit from a millennia of inherited knowledge of coffee growing and processing. The wild heirloom varieties of this area are responsible for the unique flavour profile of washed Yirgacheffe coffees. This wild coffee is harvested by around 650 subsistence coffee growers and taken to the Worka Wuri washing station for high quality processing.
The ripe coffee fruits (‘cherries’) are delivered to the washing station throughout the day, where they are carefully sorted and pulped, removing as much fruit from the seed, the coffee beans themselves, as possible.
Once the coffee is pulped, the coffee is fermented for 36-48 hours, depending on the weather. Once the fermentation is complete, the coffee is washed through various methods and then graded for quality before being dried on raised beds for 2-5 days. This particular lot is a G1 lot, the highest grade of an Ethiopian coffee, which ensures an even roast and an excellent cup of coffee.
During drying, the coffee is raked several times per day to turn the coffee and ensure an even and consistent drying. The coffee is covered between 12pm and 3pm to protect the coffee from UV damage and is covered at night to protect it from rainfall and dew. Once the coffee has dried to 11%, the coffee is sent to a dry mill in Addis Ababa for removal of the parchment layer around the coffee, further grading, intensive sorting, and handpicking, before being put into GrainPro bags, ready for export.