Ethiopia Yirgacheffe Worka Hurea Espresso Anaerobic Natural Coffee

A vibrant and expressive single origin espresso from one of Ethiopia’s most celebrated coffee‑growing regions. Yirgacheffe’s high elevations and slow cherry maturation create exceptional sweetness, layered acidity and remarkable complexity — all showcased beautifully in this anaerobic natural lot from Worka Hurea.

Tasting Notes

Floral • Stewed berries • Red liquorice • Dark chocolate A rich, fruit‑forward espresso with deep sweetness and a smooth, lingering finish.

Origin & Producer

This lot comes from the Lalesa Coffee Drying Station in the Gedeb district, working with 115 smallholder growers from the villages of Hurea, Haloberiti and Udeyi. Farmers cultivate mixed heirloom varietals on small plots alongside food crops, selecting only high‑quality cherries for processing.

Anaerobic Natural Processing Method

A meticulous multi‑stage process brings intensity and clarity to the cup:

• Select ripest cherries (Brix >18)
• Float to remove defects
• Anaerobic fermentation for 110 hours in sealed plastic tanks
• Transfer to shaded African drying beds
• Slow drying for ~25 days at >2200 MASL

This controlled fermentation and extended drying period amplify fruit character, sweetness and structure.

Origin Details

• Country: Ethiopia
• Region: Gedeb
• Producer: Smallholder growers Lalesa Washing Station
• Process: Anaerobic Natural
• Varietal: Mixed Heirloom / Ethiopian Landrace
• Altitude: > 2200 MASL

Why You’ll Love It

A standout Ethiopian espresso that balances floral aromatics with rich berry sweetness and dark chocolate depth. Complex, expressive and roasted in Ravenhall, West Melbourne for maximum clarity and flavour.