Ethiopia Yirgacheffe G1 Worka Washed - Roasting: Bright - for alternative methods, Packaging: 250g

Ethiopia Yirgacheffe G1 Worka Washed - Roasting: Bright - for alternative methods, Packaging: 250g

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Filter coffee Modern espresso
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MELON, TANGERINE, CARAMEL, GRAPES, DARK CHOCOLATE, CHERRY
region: Yirgacheffe
altitude: 2000-2200 m above sea level
processing: wet
variety: Heirloom
Producer: Worka's Cooperatives More

Manufacturer: Green PlantationProduct code: 5899-3487 Shipping options

12,60 €
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MELON, TANGERINE, CARAMEL, GRAPES, DARK CHOCOLATE, CHERRY
region: Yirgacheffe
altitude: 2000-2200 m above sea level
processing: wet
variety: Heirloom
Producer: Worka's Cooperatives More

Manufacturer: Green PlantationProduct code: 5899-3487 Shipping options

About coffee Ethiopia Yirgacheffe G1 Worka Washed

Ethiopia Yirgacheffe G1 Worka Natural is a coffee gem characterized by a great creamy aroma and excellent aftertaste. This quality coffee bean comes from the very origin of coffee, the Yirgacheffe region of Ethiopia. Coffee has been cultivated in this area for hundreds of years and is grown by smallholders who
each own between 0.25 and 2 hectares of land.

Worka is a small locality in the Gedeb district near Yirgacheffe in southern Ethiopia. Located just a few kilometres east of Gedeb town, Worka is a high altitude site and most of the surrounding area lies at an altitude of approximately 2 000 to 2 200 m above sea level. Worka Cooperative is part of the Gedeb Woreda and is located south of Gedeo town
and consists of approximately 411 smallholders, most of whom grow their coffee on the slopes of a mountain called Rudu.

A common practice of coffee growers is to produce homemade organic fertilizers to nourish their plots, thus benefiting the local
ecosystem and keeping the soil healthy and balanced.


Choose your coffee roasting

Filtered coffee

Suitable for Aeropress, Chemex, Hario, French Press and other alternative methods where you want to highlight the terroir specificity of the coffee.

Modern espresso

For lovers of lighter roast espresso with a lively acidity. Third-wave cafés will serve such coffees.

Classic espresso

This is a darker roast, referred to as noir, ideal for automatic machines and people who prefer minimal acidity.

Parameters
Method of preparation Hario V60, Aeropress, Chemex, Clever Dripper, Espresso, French press, Moka teapot, Jazz
Country Ethiopia
Taste characteristics Caramel, Mandarin, Watermelon
Type Arabica
Acidity of coffee More acidic
Altitude 2000 - 2200 m.a.s.l.
Using Espresso, Filter
Production Comunity lot
Variety Heirloom
Retrieved from Washed (wet)