Worka Chelbesa - CM Washed

Regular price $20.00

ROAST | LIGHT

ORIGIN | GEDEB, ETHIOPIA

NOTES | WHITE FLOWERS, LEMON, CHERRY, PEACH, BLACK TEA

Coffee from the Worka Chelbesa washing stations in Gedeb, Ethiopia have quickly become of our most anticipated lots each year. In fact, we buy more coffee from this washing station than any other. We are such big fans of these coffees for many reasons including the undeniable the quality. Additionally, the team at Atlantic Specialty Coffee works closely with Neguesse Debela (the owner of the washing station) to push the envelope on new and innovative processing methods.

Our Worka Chelbesa CM Washed is the first of three commissioned experimental processing lots we will offer this year. CM stands for Carbonic Macerated and is very new and unique in the world of coffee processing. 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. 

When CM coffees are washed before drying, some of the brightness and fruit characteristic can be lost. So this year, the fermentation impact is even higher, owing to a longer in-chamber fermentation time. Washed coffee from Worka Chelbesa is enjoyed for its big florality and tea-like body with a dark honey sweetness. Our CM Washed lot for 2021 maintains that lovely floral quality and has much more stone fruit flavor with sweet peaches and nectarine being quite pronounced. There is more body and texture in this coffee and the acidity is nicely rounded by the fruitiness. 

This coffee marries the flavor profiles of washed coffee from the Yirgacheffe and Guji regions. We've been looking forward to it all year! You're going to love this coffee and we hope you'll keep an eye out for the other experimental lots, in addition to the traditional washed lot from Worka Chelbesa.  

Farm | Smallholder farmers organized around the Chelbesa coffee mill

Process | Carbonic Maceration Washed 

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