washing station: Worka Chelichele

variety: JARC, Local Landraces

process: washed

altitude: 1945-1970 masl

region: Yirgacheffe,
Worka Chelichele, Gedeb

harvest: November - Janurary

Peach, cherry, jasmine.

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. This Fully washed from Worka Chelichele station is bursting with stone fruit, chocolate and citrus.

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 cherry and deliver it to Worka Chelichele washing station. At the station, employees hand sort incoming cherry to remove any under-ripe or damaged cherry. Cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standardized fermenting tanks. After fermentation, parchment is washed in clean water and transferred to some of the station’s 360 raised drying beds where they will dry for approximately 18 days. Parchment is raked frequently to ensure even drying. The station marks all drying beds with a code that makes it simple to keep track of traceability and processing status.