Worka Chelbesa, situated in the renowned Gedeb Woreda, is a top-notch coffee production area located in the Gedeo zone of the Gedeb district. It boasts a dense and layered semi-forest vegetation structure comprising shade-grown coffee trees and false banana trees. Chelbesa exemplifies the optimal agroecology for coffee cultivation.

SNAP Specialty Coffee erected a new wet mill in Danche, a small hamlet in the Chelbesa Village, in 2019, aiming to procure premium ripe cherries from nearby farmers. The wet mill's ceramic fermentation tanks enhance clarity in processed lots and quicken fermentation by retaining heat in the tank.

This particular lot is derived from ripe cherries gathered from 476 smallholder farmers who delivered their harvest to the mill exclusively from the nearby farmers in Chelbesa Village. The predominant soil type in the region is red-brown, particularly fertile, highly acidic soil rich in iron.

To produce a washed coffee, the outer layer of both the cherry and the mucilage is removed from the parchment using a combination of friction, fermentation, and water.

The cherries are hand-sorted to eliminate those too ripe or unripe before the delivery to the station. Skin and pulp are immediately removed mechanically using a depulper. The subsequent fermentation of the parchment takes place in water for up to 72 hours, and then the beans are washed and selected by density. The fermentation tanks of the wet mill were built using ceramic, which will help bring clarity to the coffee that they process and help speed up the fermentation through the heat retained by the ceramic.

A subsequent soaking in clean water for up to 12 hours precedes the drying phase, carried out on raised tables under the sun for two weeks. During this phase, the beans are continuously turned and covered during the hottest hours of the day and night.

Ethiopia's unique method of coffee cultivation, which involves high levels of biodiversity, robust soil fertility, and favorable climate conditions, produces some of the finest coffee beans in the world. As a result, minimal processing is required to achieve an exceptional final product, as evidenced by this immaculately washed lot.

When brewed, this coffee exhibits an intense sweetness and vibrant fruity flavors while retaining the floral essence that is a hallmark of Ethiopian coffees. 

In the cup: citrus, peach, orange blossom, honey sweetness. Perfumy and long-lasting.

Minimum resting period: 5 days for filter roast.