FROM THE ROASTER
Mudhouse has long loved the bright, intricate coffees produced in the Gedeo Zone of Ethiopia. One of the first to catch our attention was the Worka—6 years ago we encountered a beautiful naturally processed Ethiopian heirloom with clear notes of tropical fruits and juicy blueberries. Our staff and customers immediately fell in love with the coffee. The next year we were excited to find that not only was the Worka back, but seemingly even more elegant and floral—with notes of hibiscus, lavender, and berry. We have continued to source from Worka almost yearly and continue to be amazed by the coffees. Worka is a smaller producing region within the Gedeo Zone, just to the east of the town of Gedeb with many coffee mills in the surrounding area. We have sourced from many of these mills and farmers, all of whom produce exceptional coffees.
This year we are happy to bring you a coffee from the Worka Chelchelie washing station. Worka Chelchelie is comprised of a combination of heirloom varietals known locally as Kumie, Diga, and Wilsho—all grown under native shade trees. Coffees are hand picked and sorted before being naturally fermented for 36-48 hours, then dried on raised beds.
The resulting cup is another brilliant example of why we love this region so much. Bright fruit, soft florality, loud and juicy.
ABOUT THE GROWING AREA
Gedeb is one of the districts in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia and is named after its major town. Part of the Gedeo Zone, Gedeb is bordered on the east and south by the Oromia Region, on the west by Kochere on the northwest by Yirgachefe, and on the north by Bule. Gedeb was originally part of the Kochere district.
ABOUT THE PROCESSRed cherry is picked and freshly sorted before pulping. Over-ripe and under-ripe beans are handpicked and separated before processing. Fresh red cherries are supplied to the washing stations. Coffees are pulped and allowed to ferment naturally. The fermented coffee is washed with clean running water, soaked in clean water and then dried to retain about 11.5% of moisture. Dried parchment coffee is stored in a field warehouse until it is transported for further processing to Addis Ababa. The parchment coffee is processed in a dry processing warehouse to remove the husks and the clean beans are packaged in label bags (60Kg bags) for export.
Award Winning Specialty Coffee
