Stone Fruits, Plum, Rosehips, Strawberry.

Ethiopia, Gedeo Zone, Gedeb District, Worka Chelbesa Village

Natural, Swiss Water Decaf

Light

Dega & Kurume  

Espresso & Filter

Neighbouring the world-renown Yirgacheffe region, this special decaf comes to us from the Gedeb district of the Gedeo zone in Ethiopia. Brought together by 412 smallholder farmers living out of the Worka Chelbesa farming village, surrounded by a semi-forested mountainous terroir.

Out-grower smallholder farms helped produce this coffee under the guidance of Atara Wako and his family farm and drying station: Alemayehu Tilahun in Worka Chelbesa. They had 18ha of land and one goal in mind – the best possible, naturally processed decaf, full of distinct, classic Ethiopian character. All starting at 1950-2100 M.A.S.L, only grade 1 cherries are selected for processing through careful sorting at the smallholder out-growers. Cherries are then transported to Atara’s family mill and dried for 15-20 days on raised African beds until a moisture content of 11% is reached, after which they’re sorted a second time post-processing. They can be stored for up to two months as dried parchment before transport to Addis Ababa for hulling and export. 2025 is Atara’s fifth year processing grade 1 naturally processed coffees, and this coffee is an ode to his passion for the craft.

This coffee’s clarity and distinct Ethiopian flavour profile are retained even post-decaffeination, thanks to the all-natural Swiss Water Decaffeination process. Syrupy stone fruits and fresh rosehips are vibrant in each sip, with a full bodied strawberry & plum jam sweetness underneath. This coffee is a truly refreshing, moreish delight!

Espresso: 20g dose of coffee to make 60g of espresso in 23-26s. This makes a double shot.

Filter: We like to use V60 for this coffee:

• Add a filter paper to the V60 and pre-wet the filter paper under the tap. Boil the kettle, ideally 93°C.
• Add 22g of coarse sized coffee grounds to the V60 and place it on your cup (350ml capacity minimum). Set your cup onto some scales and set their reading to zero.
• Shake the V60 to level the grounds, start a timer, and gently pour 66g of water in concentric circles on top of the coffee grounds.
• After 45 seconds, pour more water in concentric circles onto the coffee until the scale weight reaches 250g. This pour should finish at 1 minute.
• At 1 minute 30 seconds, pour the last of the water in concentric circles onto the coffee until the scale weight reaches 360g.
• Give the brewer a gentle swirl and wait for all the water to pass through the coffee into your cup before removing the V60 and enjoying.

The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.