Massa Lalessa / Worka Chelchele
The Massa Lalessa lot is the cleanest natural we have found to date. While actually located in the Gedeb Woreda, farmers and small producers from Gedeb and Yirgacheffe deliver to this centrally-located washing station. We love this lot for its great florals, clean cup, and zesty finish.
Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family. To capitalize on the magnificent climate, Worka Chelchele provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.
Farmers selectively handpick cherry and deliver it to Worka Chelchele washing station. At the station, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. All accepted cherry is then laid to dry in thin layers on raised beds for approximately 21 days. The station has 360 drying beds and each bed is marked with a code that makes it simple to keep track of traceability and processing status.
Region Yirgacheffe, Ethiopia
Altitude 1945-1970 MASL
Process Natural
Varietal JARC Varietals, Local Heirloom
Choose options
Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.