Worka Chelbesa Process Set

Regular price $55.00

After purchasing two unique process lots from the Worka Chelbesa washing station in 2020, we knew we needed more for 2021! These coffees have often left us stunned and we are consistently impressed with the work of the washing stations owner - Neguesse Debela. In fact, this year, we bought more coffee from the Worka Chelbesa washing station than any other. We commissioned three special process lots for 2021 with the help of Atlantic Specialty Coffee and you can try them all side-by-side with this process set!

The set includes one 12oz bag of each of the Worka Chelbesa Processing Series 

1 ) Worka Chelbesa - CM Washed | White Flowers, Lemon, Cherry, Peach, Black Tea

CM stands for Carbonic Macerated and this is our second year offering the CM Washed coffee from Worka Chelbesa. To process this coffee, ripe coffee cherries are loaded into large containers where oxygen is flushed out of the system using compressed CO2. This lowers the overall temperature of the chamber and allows a particular bacteria strain, lactobacillus, to thrive. Sugars in the coffee cherry are consumed by lactobacillus and the result is more CO2 and lactic acid. 

This year, the fermentation impact is even higher, owing to a longer in-chamber fermentation time. Our CM Washed lot for 2021 maintains a lovely floral quality expected in washed coffee from Ethiopia and has much more stone fruit flavor, with sweet peaches and nectarine being quite pronounced. There is a lot of body and texture in this coffee and the acidity is nicely rounded by the fruitiness. 

2) Worka Chelbesa - Anaerobic Natural | Floral, Champagne Mango, Peach, Fresh Blackberry

To process this lot, ripe coffee cherries are added, whole, to large airtight tanks and left for 48 hours. During this time, natural fermentation breaks down sugars in the coffee cherries which produces lactic acid, carbon dioxide, and unique flavor compounds. Some of the most exciting flavors we have experienced in coffee come as a result of anaerobic fermentation. 

After 48 hours, the cherries are removed from the tanks and spread thinly across raised beds. As the sun and wind dry the fruit and skin of the coffee cherry, further fruity flavors are imparted to the seed and are noticeable as the coffee is roasted and brewed. 

3) Worka Chelbesa - Hydro | Floral, Blue Raspberry, Tinned Peaches, Honeydew Sorbet

2021 is the first year we have carried a coffee with this method of processing. It begins with ripe coffee cherries spread over raised beds. Black plastic tarps are spread over the cherries. This traps moisture and heat, creating a humid environment that kick-starts the fermentation of the coffee cherries. After 24 hours, the seeds are pulped from the rest of the fruit and rinsed to remove excess fruit mucilage. From here, the seeds are placed back on raised beds to finish drying. 

Farm | Smallholder farmers organized around the Chelbesa coffee mill

Producer | Neguesse Debela

Region | Gedeb, Ethiopia 

Process | Carbonic Maceration Washed, Anaerobic Natural, and Hydro

Elevation | 1800 - 1900 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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