Worka Wuri

Worka Wuri

  • Tasting Notes Tinned peaches, blood orange and bergamot
  • Location Yirgacheffe, Gedeo Zone, Ethiopia
  • Elevation 1900 - 2100
  • Details Washed
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    Region Yirgacheffe, Gedeo Zone, Ethiopia
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    Varietal Local heirloom
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    Elevation 1900 - 2100 masl
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    Process Washed
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    Importer Olam Specialty

Taste Notes

Super clean, floral and complex. Tinned peaches, blood orange and bergamot.


Our second washed Yirgacheffe of the season comes from the Worka Wuri wetmill located near Gedeb town, not far from Yirgacheffe. The mill sits at the remarkable altitude of 2,140masl and processes cherries from around 650 local smallholder farmers. As well as its altitude, Worka Wuri is notable for it's impeccable cherry selection and general attention to detail which reflects in the cup.

This lot was produced using a classic fully washed process, whereby carefully selected ripe cherries are pulped, fermented for 36-48 hours, washed and graded in washing channels and then dried in the sun on raised African beds for 12 - 15 days. This process brings out the very best of Ethiopian coffee's bright and floral character and this is a stunning example with notes of tinned peaches, blood orange and bergamot.

Yirgacheffe is named after the Indigenous Gedeo People and the mountainous Kochere micro-region has long been renowned as one of the best origins of Southern Ethiopian coffee. A unique combination of very steep yet fertile land at high altitude means much of the coffee grows at over 2,000m. At this altitude, exceptional heirloom varieties and iron-rich, acidic soil creates ideal conditions to produce premium coffee.

Ripe cherries are delivered to the wet-mill for careful sorting and pulping, before fermentation for 36-48 hours. After this point the coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export. 


This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

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