This natural comes from farms in the Yirgacheffe region, all of which use largely traditional farming methods typical to the region. All farms are also organic by default, as they use very few – if any – fertilisers and pesticides.
We already know that coffee from Yirgacheffe transcends national and international boundaries and Worka Chelichele washing station demonstrates just that. According to political boundaries, the station is in Gedeb Woreda but according to the congruence of microclimates and tastes, the station and the farms that deliver to it are in Yirgacheffe. This Natural from Worka Chelichele station is bursting with the delicate florals, jammy berries and warming chocolates we all know and love from Yirgacheffe.
Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximises land use and provides food for their families.
To capitalise on the magnificent climate, Worka Chelichele provides training to help farmers produce better quality cherry. This training focuses on procedures for harvesting and transporting cherry, helping farms become more efficient.
So why is it experimental?
Naturals are notorious for being more difficult to work with than washed coffee. Harder to roast, harder to dial in, harder to get a consistent brew - especially when using it as an espresso. To counter this, the growers have experimented with flipping the beans half way through the drying stage in an attempt to spread the cherry more evenly across the beans as they dry. This should result in a more flavourful and consistent espresso; provided it's roasted it right (which it is, promise). Come into the cafe to find out for yourself.
This coffee boasts the usual berries, delicate florals and warming chocolate notes that can be expected from a Yirgacheffe natural.