town of Worka is located in the southern region of Yirgacheffe,
an area called Gedeb Woreda. As is typical of many Ethiopian coffees,
small towns such as this form cooperatives with everyone in the
neighborhood growing coffee on their small lots - usually less than
an acre in size. Cherries are brought to the community washing station
at Worka. Coffee is grown at 1900 meters above sea level
Roasting Notes: Light roasted
is best, and no more than City +, otherwise the flavor goes right
out of your roasters exhaust. The beans are fairly small, which
is typical for Yirgacheffe coffees, so don't apply too much heat,
especially in the beginning of the roast, if your roaster has heat
control. If not, try not to use anything less than your roasters
max capacity for each batch. This will help prevent tipping.
Cupping Notes: Intense,
elegant aroma on the dry, wet, and break. Red wine, cedar, cocoa,
raspberry. Very nice sweetness as the cup cools. . Pleasant aftertaste.