Worka Chelbesa - Anaerobic Natural

Regular price $20.00

ROAST | LIGHT

ORIGIN | GEDEB, ETHIOPIA

NOTES | FLORAL, CHAMPAGNE MANGO, PEACH, FRESH BLACKBERRY

In 2020 we were able to partner with Atlantic Specialty Coffee to commission three uniquely processed lots from one of our favorite washing stations - Worka Chelbesa. You've probably already enjoyed the first coffee from that project, Worka Chelbesa CM Washed.

The next coffee we have from this project is our Anaerobic Natural lot. We carried this same style of coffee from Worka Chelbesa in 2020 and were incredibly pleased with the results. Thankfully, our interest and commitment to this project meant we could purchase even more coffee this year and provide feedback on last year's process. 

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. 

This coffee tastes of bold fruits that excite us! While being quite floral on the nose, we find the pronounced flavor of champagne mango. There is sweetness similar to ripe peach, and the finish is juicy like a fresh blackberry. 

Farm | Smallholder farmers organized around the Chelbesa coffee mill

Process | Anaerobic Natural

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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