Ethiopia Gediyo Yirgacheffe Worka Nenke G1 Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Gediyo Yirgacheffe Worka Nenke G1 Washed
Wild ginger flower, Torch ginger bud lychee, Toffee sweetness, with a smooth honeyed finish, Delicately balanced sweetness and acidity
Worka, Ethiopia, is located in the southern part of Yirgacheffe, specifically in Gedeb Woreda. Coffee is the oldest and most significant cash crop in this region. Many smallholder farmers, some owning less than one acre of land, bring their harvested coffee cherries to community washing stations in Worka for processing. Coffees from Worka are typically grown at elevations around 1,900 meters, where the high altitude and ideal geographic conditions contribute to producing some of the cleanest and most consistently high-quality coffees in the Yirgacheffe region.
In earlier years, coffees from this area were exported under the general name “Worka.” However, in recent years, individual micro-regions have been discovered and recognized by coffee hunters around the world, unveiling distinct sources such as Banko Gotiti, Banko Dadhato, Halo Bariti, and others.
The Nenke Washing Station is located in the town of Gedeb and specializes in processing coffee cherries harvested by approximately 2,950 local smallholder farmers. Situated at an altitude of 1,830 meters, the station utilizes water from the nearby Lekole River for coffee processing. The primary production model in this region involves smallholder farmers delivering freshly harvested cherries directly to partner washing stations for centralized processing or selling them to local collectors.
Worka Village is one of the most renowned coffee-producing areas within Yirgacheffe, known not only for its prestigious cooperatives but also for Gedeb’s unique natural environment and climate. Combined with Worka’s seasoned processing expertise, this particular washed lot showcases an intense white floral aroma reminiscent of wild ginger flower and torch ginger bud. The cup offers a delicate balance of sweetness and acidity, transitioning into a smooth toffee-like sweetness at mid-palate, and gently extending to a honeyed, rounded finish. The overall profile is refined, layered, and deeply memorable.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
In the 20th century, Ethiopia launched a series of official programs to search for, test, and classify coffee varieties. The 74110 variety made a remarkable impression at the inaugural Ethiopia Cup of Excellence, securing 2nd, 3rd, and 8th place with its washed process lots. Notably, both the 2nd and 3rd place lots received scores above 90 points from the international jury, an outstanding achievement.
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Grade 1 (G1) is the highest grade in Ethiopia’s coffee grading system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following washing processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
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