Ethiopia Yirgacheffe Worka Chelichele Anaerobic G1 Natural 衣索比亞耶珈雪菲沃卡切切擂G1厭氧日曬咖啡豆 (100g)

Ethiopia Yirgacheffe Worka Chelichele Anaerobic G1 Natural 衣索比亞耶珈雪菲沃卡切切擂G1厭氧日曬咖啡豆 (100g)Packing 100g (Whole Beans) 100 () Roast level : Light Roast Flavor : Chocolate, Kyoho grapes, passionfruit, apricot, marmalade toast, cookies 'n cream, strawberry, cherry, rose on the aftertaste, gradually increase fruitiness when cool. Region : Yirgacheffe, Gedeb, Worka Chelichele Farm Coop Station : Worka Chelichele washing station Varietal : JARC varieties , Local Landraces Grade : Yirgacheffe Gr. 1 Processing : Anaerobic Natural Altitude : 1,945

Packing： 100g (Whole Beans) | 包裝：100克 (原豆)

Roast level 烘焙度:

Light Roast 淺烘焙 🟤⚪⚪⚪⚪

Flavor 風味:

酒韻發酵令無氧狀態酵母運作發酵咖啡果再進行日曬過程，令味譜更複雜。

朱古力，巨蜂葡萄，熱情果，果醬多士，忌廉曲奇，士多啤梨，車厘子，玫瑰花尾韻，柑橘果香風味會隨溫度下降變化。

Chocolate, Kyoho grapes, passionfruit, apricot, marmalade toast, cookies 'n cream, strawberry, cherry, rose on the aftertaste, gradually increase fruitiness when cool.

Region 產區:

Yirgacheffe,  Gedeb, Worka Chelichele

Farm 農戶/Coop 合作社/Station 加工場:

Worka Chelichele washing station

Varietal 品種:

JARC varieties , Local Landraces

Grade 級別:

Yirgacheffe Gr. 1

Processing 處理法:

Anaerobic Natural 厭氧日曬 

Altitude 高度:

1,945 to 1,970 meters above sea level

海拔1,945 - 1970米

Brewing Suggestions:

Method: Hand Drip

Grind Size: Medium

Suggested Ratio: 1:16

Brewing water Temperature: 91-93°C

Brewing Time: 2 - 2:30min

沖煮建議：

方法：手沖

研磨度：中

水粉比：1:16

建議手沖水溫：攝氏91－93度

時間：2分至2分半鐘

The sealed, oxygen-less environment encourages specific microbial interactions, resulting in bright, fruity Naturals with complex floral and citrus notes.

We already know that coffee transcends national and international boundaries and Worka Chelichele washing station demonstrates just that. According to political boundaries, the station is in Gedeb Woreda but according to the congruence of microclimates and tastes, the station and the farms that deliver to it are in Yirgacheffe.

Our in-country partner, Tracon Coffee, has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. Tracon has been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015.

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, Worka Chelichele provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.

After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

About Anaerobic Fermentation

As more producers and washing stations enter specialty coffee, unique processing methods are a new way to stand out among the increasing number of sellers. One of those newer processing methods is anaerobic fermentation. 

Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment become anaerobic (without oxygen). In this new environment, the microbes that typically breath oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able dominate fermentation.  

Microbes are immensely diverse and have the potential to produce a wide array of flavors in coffees. Aerobic (oxygen-breathing) microbes produce different flavor outcomes than anaerobic ones, so we have the potential to produce vastly different flavors simply by changing the available resources for microbes.