Ethiopia,Yirgacheffe, Worka Nenke


This offering is clean, crisp, bright, and very lemony. The nicest classic washed Yirgacheffe in many years. Origin Roast

We Taste: sugared lime, bergamot, citrus blossom, and candied almond

Origin: Ethiopia

Region: Sidama

Farm/Washing Station/Mill- Worka Nenke

Variety: Mostly 74110 Variety

Altitude:1983 masl

Process Method: Float for 8-12 hours, then traditional water fermentation for 48-72 hours before washing. Then dried on raised beds for 8-12 days.

Roast level: Origin

Roasting Notes: I roast this green very specifically to bring out the floral and lemon notes of this coffee. I also want to keep the acidity balanced and delicate. Allow the body to accentuate and allow the flavor to linger. Delicate and clean body. The sweetness/acidity balance on the acid side. This roast is a classic profile for highly nuisance origin(light) roasts.  Profile is dry phase 5:15, mid phase 4:00, and 1:47 development with 17 degree’s of movement form 1st crack. 

Coffee Info/Story: Every year I source lovely Ethiopian green coffee. This is one of if not my favorite origin for coffee. I always find a best in show natural and washed process for this origin among the many lots I source from Ethiopia & this is the washed best in show. Once I got the profile nailed the cupping took me back to 2006, the year of my first origin trip (luckily for me it was Ethiopia). This trip forever changed me, for one thing it gave me my first love in coffee(like they say”you never forgot or get over your first love”). So ever since then I look for that epic washed Yirg that tastes like my 2006 trip memories. It only took me 18 years, but here it is! 

From The Importer: Worka Nenke Station is located in Worka Nenke Kebele or Village, in the southern part of Ethiopia. It is managed by Abreham Dori and is located 18 km from Gedeb. This site consists of 3.5 hectares, sitting at an elevation of 1,983 m.a.s.l. It is dedicated to producing both Washed and Natural coffees, where more than 2,950 farmers contribute every week, mostly with 74110 variety.

This process starts by purchasing the cherries from the local farmers, and once they reach the Worka Nenke site, they are handpicked and floated. They are then left to soak in water for 8 to 12 hours, afterwards de-pulped, and placed to ferment for an additional 48 to 72 hours before washing. After washing, the coffee is laid to dry on African beds for 8 to 12 days. During this phase, the parchment coffee is regularly moved and rotated to ensure a uniform drying process.

The driving force behind this Worka Nenke Coffee lot is their producer, Primrose Coffee, whom beyond their dedication to crafting outstanding coffees, is deeply committed to making a positive impact on the communities involved.

Led by Mr. Abreham Mengiste & Mrs. Meseret Workneh, they have focused on various social responsibility programs, such as schools and bridge construction projects, and providing essential school supplies to students. Primrose Coffee understands the importance of fostering sustainable growth and empowering the farmers who contribute to their success. The Coffee Quest