Single Speed Coffee Roasters
Ethiopian - Werka *Natural
The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.
Farm: Independent outgrowers
Producer: Local Producers in Kebele of Werka
Elevation: 2.100 masl.
Varietals: Kurume & Wolisho
Process: Natural. Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit. The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. When the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee reaches the optimum moisture level (usually after 15–18 days), it is hulled and rested in bags in parchment until it is ready for export.
Roast level: Light/Medium
Cupping Notes: Fruit forward & syrupy, with cherry, strawberry and grape. Winey acidity, balanced by chocolate mousse texture.
Cupping score: 86