The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia, but also in 2021 experimented with dry fermentation as well at Chelbessa. This lot is a combination of both, wet and dry fermentation. In underwater fermentation the coffee is fully submerged in water for 36 to 48 hours normally, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment without being underwater for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds.
We get a clean, typical profile for washed Ethiopian coffee in this lot from Chelbessa, with citric acidity of Tangerine, sweetness of Vanilla, and a velvety body reminiscent of Oolong Tea.