Coffee culture

African Coffee Beans Yirgacheffe Natural Alemu Smallholder Coffee Flavor Characteristics Worka Cooperative

Published: 2026-01-28 Author: FrontStreet Coffee
Last Updated: 2026/01/28, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style ) Natural Yirgacheffe Alemu Processing method Natural Variety Arabica Heirloom Elevation 1800-1900 meters Estate Alemu Tukule Smallholder Cooperative Worka Cooperative Flavor notes Orange fruits citrus fresh

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Sun-Dried Yirgacheffe Alemu

Processing Method: Natural Sun-Dried

Variety: Arabica Heirloom

Altitude: 1800-1900 meters

Estate: Alemu Tukule Smallholder Farmers

Cooperative: Worka Cooperative

Flavor Notes: Orange fruits, citrus, fresh berry notes, black currant, floral aroma, bright green apple-like acidity, cocoa, smooth mouthfeel

FrontStreet Coffee's Introduction to Worka Cooperative

Worka Cooperative is part of the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union), established in 2005 as one of 22 primary cooperatives.

Worka Cooperative is located in the Gedeb region within the Gedeo administrative zone, a remote area within Yirgacheffe. It is 75 kilometers away from the local coffee collection point of Dilla town. The external road conditions are poor, with a 20-kilometer dirt road from the cooperative to the main paved highway.

The cooperative consists of 305 farmers with a planting area of approximately 763 hectares and an annual production of nearly 460 metric tons, making it a small-scale farmer cooperative. The altitude is very high, around 1800-1900 meters.

Because no chemical fertilizers or pesticides are used during coffee cultivation, the Worka smallholder farmers have obtained Skal organic coffee certification recognized by the European Union. Just as Kochere is famous for washed processing, Worka is particularly outstanding for natural sun-dried processing. However, both Worka and Kochere have green beans processed by different methods.

In recent years, natural sun-dried processing has become increasingly refined, significantly improving the traditional relatively extensive model used for hundreds of years. More attention is paid to the harvesting of ripe cherries and the care during the sun-drying process, allowing the beans to retain the sweetness of the fruit pulp and the subtle charming fermented wine flavor, creating flavors that washed processing cannot achieve.

Alemu, Gagilu, and Behatu are all members of the Worka Cooperative.

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