Ethiopia Yirgacheffe | Worka Chelbessa | Washed

Region and Highlights

Worka Chelbessa, Gedeb, Gedeo | 1900–2200 masl

Producer: Smallholder Farmers
Region: Gedeo Zone, Yirgacheffe, Ethiopia
Community: Worka Chelbessa
Altitude: 1900–2200 masl
Varietals: Local Varietals, Ethiopia Heirloom
Process: Washed
Drying: Raised Beds
Score: 86 pts

Tasting Notes

Dried blueberry, chocolate, citrus
A classic washed Ethiopian Yirgacheffe coffee bean profile: dried blueberry, clean, crisp and bright citrus, and a touch of chocolate sweetness. Elegant and refreshing.

Story & Origin

Worka Chelbessa is a high-elevation community in Gedeb, the southernmost district of Ethiopia’s Gedeo Zone. In just the past decade, this area has become a standout for producing incredibly expressive coffees—floral, citrusy, and sweet. That reputation drew in producer Neguesse Debela, who opened his first washing station here in 2017. By 2019, he expanded to nearby Danche, further investing in quality and innovation through both washed and natural processing, as well as small experimental lots.

Yirgacheffe gained international recognition decades ago for introducing washed processing to Ethiopia. The bright, floral, and citrus-forward profiles became iconic—cementing Yirgacheffe as a legendary name in specialty coffee.

But it’s worth noting that “Yirgacheffe” refers to more than just a single place. It’s both a town and a woreda (district), but over time the name has come to encompass a much broader area—mostly within the Gedeo Zone, which includes Dilla, Dilla Zuria, Bule, Wenago, Yirgacheffe, Kochere, and Gedeb. Some Yirgacheffe-labeled coffees even come from neighboring Oromia, which borders Gedeo to the west.

Compared to the more established areas to the north, coffee farming in Gedeb is relatively young. Many farms here are only in their first or second generation, and most trees are just 20–30 years old. The average farm size is around 1.5 to 2 hectares, though a few stretch to 20 hectares.

This coffee comes specifically from Worka Chelbessa, a kebele known for its soaring elevations (up to 2200 masl) and ideal growing conditions. Smallholder farmers here cultivate indigenous landrace varietals, and process their coffee using traditional washed methods on raised beds—resulting in a cup that’s clean, structured, and vibrant.