Workye Shallo, Yirgacheffe Ethiopia
Yirgacheffe is known for its complex, floral and acidic coffees. Workye Shallo is running this farm, with support from her son and other family members, in the most interesting area in Yirgacheffe, called Wakesa, with altitudes up to 2000 meters above sea level. Normally the coffee cherries from this farm and other farms in the area would be blended at the wet mills with cherries from hundreds of other farmers. Because of the One Farmer One Roaster project, Workye now produces, sells, and exports her coffee as a Single Estate Coffee through our green coffee sourcers Nordic Approach to us. We believe this project can change how some of the Ethiopian specialty coffees are produced and traded. We also believe that this is the best way to present a coffees unique character and to find out what factors have made impact on the flavour.
At the farm they are growing Ethiopian Heirloom and new trees of improved varietals in a volcanic soil, rich in minerals and nitrogen. The coffee is pulped on a locally made pulper, fermented under water for 24-36 hours, graded in washing channels based on density and then soaked in clean water for 12-24 hours and sun dried in 10-15 days.
We get a clean and juicy coffee with an aroma of coffee flower, flavour of sweet red berries and bergamotte.