Worka Chelbessa expresses the defining qualities of washed Ethiopian coffee. This offering is a classic juicy, crisp coffee that balances berry notes, candy-like sweetness, and a delicate citrus-floral acidity. Farmers grow landrace varieties of coffee distinct to the Yirgacheffe region on their small farms. When the fresh cherry is ripe, it is harvested and brought to the Worka Kubi washing station operated by Negusse Debela. There the coffee is first pulp fermented for 72 hours before being fully repulsed and washed. A secondary two hour soak is completed and then the lot is dried for 10 days. The resulting coffee is crisp, clear, and structured. Both classic and novel, Worka Chelbessa reminds us why we are excited for the fresh crop of Ethiopian coffee year after year. In the cup, we find notes of raspberry juice and a honey sweetness with a lemongrass finish.