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Each season, our roasting team creates a seasonal blend to reflect the flavors of the moment, combining some of our favorite single origins to create an exceptional blend experience. This summer, with the goal of a juicy-yet-crisp final cup in mind, two coffees from the Worka Chelbessa mill were chosen to create the perfect summer blend. Due to shipping delays out of origin, Summer Solstice’s components may change during its time on the menu, but our roasting team always aims to achieve a consistent profile for this seasonal blend.
Worka Chelbessa hails from Gedeb in the southernmost Wordea district of the Gedeo Zone. Although the farms in this area have relatively young coffee trees, many around 20-30 years old, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees over the last decade. Washed Worka Chelbessa utilizes the traditional underwater fermentation method that is common in Ethiopia. During the process, the pulped cherries are submerged for 36 to 48 hours, sometimes longer depending on the weather. After fermentation, the coffee is transferred and dried on raised beds for 10-14 days. In contrast, naturally processed Worka Chelbessa cherries are laid out in thin layers and left to dry for 15-21 days on raised beds, being turned throughout their time on the beds for even drying.
Natural Worka Chelbessa brings in big, punchy tasting notes of blood orange and watermelon, while the washed Worka Chelbessa balances the vibrancy. Be sure to try Summer Solstice brewed over ice, and enjoy radiant notes of honeysuckle, blood orange and watermelon.