Deluca Coffee Roasters

Ethiopia Worka Chalbesa— Filter Roast

Only well ripened red cherries remain for pulping using a locally made washed coffee processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water. Lastly, clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2 - 4 hours). Skin drying is immediately followed by the final main drying stage. In this final phase, parchment coffee is transferred on to a raised drying bed where it stays for 10 days till the bean moisture level reaches 10.0-10.5%.

​

Recommended brewing methods: V60, Aeropress, Clever Dripper, Black Espresso

Roast Style: Omni Roast

Varietals:  Caturra, Castillo, Colombia

Process: Natural

Altitude:  1900 – 2300m above sea level

Flavour Notes: Bergamot, Citrus & Nectarine