225 Ethiopia Gedeb Worka Washed

"Gedeb Worka"

The Gedeo Zone, located in the eastern part of the Yirgacheffe region, is divided into six districts, one of which is the Gedeb district. Situated 434 km from the capital Addis Ababa, this area was once a remote location that took nearly 8 hours to reach by car. However, the opening of a new road in 2016 has reduced the travel time to approximately 3 hours. The region is highly suitable for coffee production, with coffee being planted on nearly a quarter of the land. Gedeb is further subdivided into 16 administrative areas, one of which is Worka Sakaro. This area, characterized by well-drained slopes and lush greenery, is ideal for natural farming. Notably, many enset (false banana) trees grow around the coffee plants. As the leaves fall, they decompose and ferment, enriching the soil with nitrogen and making it even more fertile.

The name "Worka" in the local Gedeo language means "gold." When a subordinate of Ethiopia’s last emperor, Haile Selassie, visited this area, he was deeply impressed by the warm hospitality of the people, leading him to refer to it as the "land of gold." Since the 2019 crop season, the Worka Sakaro washing station has been owned by Ranger, a subsidiary of BNT. With a goal of producing even higher-quality Yirgacheffe coffee, they have employed skilled staff with appropriate wages, ensuring careful processing and drying stages.

"BNT"

BNT is a local exporter in Ethiopia, handling high-quality coffee from Yirgacheffe. The company is led by two presidents, Bile and Teddy. Teddy first gained experience in the coffee business at another company and later invited his university classmate Bile, who was then working in international development, to establish BNT. Since their inception, their motto has been "PAY FAIR GET FINEST."

In the early days, the quality was not very high, and they struggled with financing. However, both founders loved visiting customers and drinking coffee, always listening to feedback and continuously improving their coffee. Today, they have exclusive contracts with 45 washing stations in Yirgacheffe, Sidamo, and Guji, while also owning several washing stations as subsidiaries. They ensure high-quality, uniquely characteristic coffee through practices like pre-harvest advance payments to farmers, harvesting ripe cherries, proper washing processes, slow drying, and precise sorting at their own hulling and processing plant. To further reduce defect beans, they have added a new color sorter and are expanding the plant for more space and improved production efficiency. Their willingness to adapt and embrace feedback has led to significant quality improvements.

This year, the quality of the Worka Sakaro coffee is excellent and delicious. During the drying process, the parchment is covered with plastic sheets from 12 to 3 p.m. when the sun is at its strongest, to prevent rapid drying. (In this high-altitude region, located right on the equator, the intense sunlight can damage the cherries and parchment, leading to muddled flavors.) Furthermore, while the usual drying period is 8 days, extending the process to 12–15 days allows for a slower, more even drying, which helps balance the moisture content in the coffee and creates a complex yet clean flavor. After drying, the hulled green beans are sorted first by machine and then by handpicking, resulting in high-quality fully washed (FW) coffee. Though simple, human effort plays a significant role in influencing the final quality.

The roast has been crafted as a light roast to bring out a refreshing sweetness. It features bright acidity reminiscent of hassaku oranges and grapefruit, paired with honey-like sweetness. The finish is clean, with a tea-like aftertaste, offering a smooth drinking experience. We recommend enjoying it after 12 days from the roasting date for an even clearer aftertaste. As autumn approaches, how about pairing this refreshing Ethiopian coffee with your reading or studies?