We are very excited to present this amazing Ethiopian coffee from the Worka Chelbesa kebele (village) in the Danche sub-area, Yirgacheffe region. The honey process consists of handpicking the cherries , de-pulping to remove the outer skin, and intentionally leaving part of the mucilage on the bean to enhance its lovely and soft sweetness while maintaining a lighter body of the cup. Then, it is left to dry ferment for 2 to 3 days, so the mucilage interacts with the bean, before being moved to raised beds, where the drying continues for another 10 to 14 days until reaching the desired moisture level.This coffee is sourced from SNAP speciality coffee wet mill, which is operated by highly dedicated Negusse Debele, here they process Washed, Natural, and experimental lots, continuously striving to enhance the quality of the final product.

Worka Chelbesa is located in the southernmost part of Gedeo zone, known for its lush semi-forest environment with dense vegetation and other shade plants, which allows the coffee cherries to mature more slowly and enhance the desired flavour profile for each cup.