Ethiopia Worka Chelchele
Ethiopia Worka Chelchele
Passionfruit, Mango, White Wine
Discover Worka Chelchele, a highland Ethiopian coffee grown by over 500 local farmers on small plots at 1,950–2,050 metres above sea level. These small, dense beans deliver a vibrant, layered cup bursting with tropical passionfruit, juicy mango, and a crisp whisper of white wine, complemented by subtle floral and honeyed undertones that add depth and sweetness. At Chelchele Station, Station Manager Ali Yasin carefully oversees every step of the process.
For this lot, ripe cherries are fermented anaerobically (without oxygen) for 18 to 24 hours, then laid out to dry in direct sunlight on raised beds for approximately two to three weeks. The result is bright, lively, and utterly delicious. Chelchele is a true celebration of Ethiopian craftsmanship and offers a joyful sip of sunshine in every cup.
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More About The Coffee
Worka Chelchele is a celebrated coffee from the Gedeb District of Ethiopia, a region famous for producing some of the world’s most vibrant and distinctive coffees. This lot is sourced from over 500 smallholder farmers who cultivate their crops on small garden plots at high elevations between 1,950 and 2,050 metres above sea level. The altitude, combined with the rich soil and cool climate, slows the maturation of the coffee cherries, allowing complex sugars and flavours to develop naturally. The result is small, dense beans that deliver incredible intensity in every sip.
The varietals grown here – Wolisho, Kurume, Dega, and JARC selections 74110 and 74112, contribute to the unique flavour profile Chelchele is known for. At Chelchele Station, Station Manager Ali Yasin oversees every step of processing with great care. For this lot, ripe cherries were fermented anaerobically (without oxygen) for 18–24 hours, a method that enhances the coffee’s fruit-forward character and sparkling acidity. After fermentation, the cherries were laid out on raised African drying beds, spending 2–3 weeks in the sun until perfectly dried. This balance of patient drying and precise fermentation brings out the coffee’s tropical personality, bursting with passionfruit and mango, accented by a crisp note of white wine, and softened by delicate floral and honey-like undertones.
Producer: Chelchele Station
Varietals: Heirloom
Process: Natural
Ingredients & Origin
Ingredients: 100% Arabica Coffee Beans. Contains no additives or preservatives.
Sourced from: Chelchele Station, Gedeb District, Ethiopia
Roasted and packaged in NSW, Australia, from imported raw coffee beans.
Cup Count
1 – 2 cups daily - 250g per week
2 – 4 cups daily - 500g per week
6 – 8 cups daily - 1kg per week
Note: These guidelines are based on using 21-22 grams of coffee, our recommended dose size for double shots.
Storage Instructions
For optimal quality, store airtight in a cool, dry place, out of direct sunlight.
Why others love it
Recipe
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
