Ghostbird Coffee

Ethiopia Worka Wuri G1

Preparation
Quantity

Berries. Grape. Pear.

Variety Heirloom
Processing
Natural Processed
Region Sakoro Kebele, Gedeo Zone
Altitude
2050-2100masl
Roast Level Light Medium Roast
Tasting Notes
Distinct Berries Aroma, Ripe Fruits sweetness such as Grapes & Pear, soft tartaric acidity, syrup smooth mouthfeel and a juicy bold fruity finish.
Quantity 250g

About this coffee :

In contrast to many of the other natural Ethiopian coffees, this Worka is fruity and bold, and maybe a little cartoonish!

At lighter roasts some light coriander and vanilla keep pace with the peach and strawberry notes, and as the roast deepens a bubble gum sweetness emerges and the lighter fruits give way to blackberry jam, lavender, and a syrupy cola-like characteristic.

The coffee is many things, but subtle is not one of them. Like its companion lot, it hails from Worka-Sakaro, a neighbourhood (kebele) in the Gedeb district (woreda) of the Gedeo Zone – also home to the more famous Yirgacheffe woreda. The Gedeo people in the region received the honorific “worik” (ወርቅ, Amharic for “gold”) from government surveyors who were redrawing regional boundaries. They then attached the Gedeo translation (“worka”) to their word for a huge local tree, Sakaro.

The micro region is rich with coffee, and this selection from the privately owned Wuri washing station (Wuri is Gedeo for “high elevation”) was grown by smallholder farmers living in the area. The washing station has already established itself with a reputation for quality and experimentation, preparing what they claim is Ethiopia’s first anaerobically prepared coffee for Berg Wu (2016 World Barista Champion, from Taiwan). For this natural process, they’ve extended the time on drying tables to as long as 3 weeks to ensure quality and consistency. Truly a coffee to be savour with love.

This coffee has a distinct Berries Aroma, Ripe Fruits sweetness such as Grapes & Pear, soft tartaric acidity, syrup smooth mouthfeel and a juicy bold fruity finish.

Brewing Recipe : 

Filter
Dose: 15g
Yield: 30g for 30 seconds, total yield 250g, 1 minute 45 seconds
(adjust grind size accordingly)
Water Temperature: 95 degrees

Roasted on 14th of May
Whole bean coffee ships within 24 hour

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