Coffee Description
This Worka Natural is an Anaerobic Yeast processed Ethiopian. It has intense sweet chocolate and strawberry notes for its aroma. The cup highlight clean crisp flavors of chocolate, blackberry, and raspberry. In addition, this complex cup has stonefruit candied flavor apricot. You will taste the milk chocolate transition to a dark chocolate and caramel finish. This Ethiopia is more intense on the berry side and punchy like fruit.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Elevation
1999 masl
Region
Gedeb
About Gedeb Sakarao Washing Station of Ethiopia
Our Ethiopia Worka Natural Anaerobic Yeast special processes is a Direct Trade Lot introduced to our green buyer Mike Perry on his trip to Ethiopia in January by our contact and former Klatch member Rahel who returned to her homeland to source these types of special lots for Klatch. This is the 2nd of 5 lots we will be introducing to the US market. Thank you Rahel.
Anaerobic Fermentation Ripe cherry deliveries from Chelbiesa Village are first sorted by hand. The best cherries are then placed into Grain Pro bags with an added mixture of brewed yeast. The bags are sealed and as the fermentation of the coffee and yeast begins it produces CO2, creating an anaerobic environment in the bag. After 72 hours of fermentation the cherries are removed from the bag and moved to dry on raised beds for 2–3 weeks until they reach their target humidity.
Gedeb, Ethiopia
Klatch
Klatch \ˈklach, ˈkläch\ --People getting together to share life, especially over coffee.
And that’s what Klatch Coffee has been about since owner Mike Perry decided to follow his passion for quality coffee. While in college, he asked himself, "Why not bring together the charm and comfort of a traditional coffeehouse and serve world class specialty coffees?" And so he did. In 1993, he and his wife, Cindy, opened their first location in Rancho Cucamonga, CA, called it Coffee Klatch (later changed to the present name, Klatch Coffee), and began searching the world for the cream of the coffee crops, and small-batch roasting that top 1% of specialty beans to coax the best flavors and aromas from them.
Now, with five locations (plus their roastery) in Southern California as well as a shop in LAX United Terminal, Mike and his family and their dedicated team have built on that foundation of being a place where people love to linger over truly special coffee. Meanwhile, they’re making history one award at a time. A few of these include:
Prestigious Golden Bean Awards
Only espresso ever awarded "Best Espresso in the World" at the World Barista Championships (2007)
U.S Brewers’ Cup Champion
Good Food awards winner
Mike says, “Our commitment to honest business practices means we build trust and loyalty with the farmers we work with. All of this is accomplished through a Direct Trade model and a simple handshake.”
