IN THE CUP
Worka Chelchele is an Ethiopian coffee that has a deep sweetness on the finish with subtle notes of dried cranberries, malt, and dark chocolate. Enjoy this coffee for its balanced profile and sweet taste.
STORY BEHIND THE CUP
Tatatu, a town in the Gedeb district located near Yirgacheffe town in the Gedeo zone of the Southern Nations, Nationalities & Peoples (SNNP) region, is known for its high altitude and remarkable coffee production. In recent years, the area has gained a reputation for having some of the most sought-after coffees. Various shade trees, such as zigba, kererro, and enset, grow in the villages, and intercrops of potato, soybeans, and enset (false banana) are cultivated for regular consumption. Upon handpicking and sorting, the cherries are delivered to a washing station where they are graded using density channels, then pulped and fermented for 48-72 hours before being washed and floated for defects.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
