Neguesse Debela

Description

ORIGIN

The coffee producing country of Ethiopia is legendary; not only because it is the genetic ‘cradle’ of Arabica coffee, but also because it is simply unique in the coffee world. Unlike the vast majority of coffee-growing countries worldwide, the species was not introduced as a cash crop through colonisation – rather it is indigenous to the country and adapted to the climate and terroir over many centuries. Today, the vast majority of Ethiopia’s farmers are multi-generational smallholders and sustenance farmers, with less than one hectare of land for production, otherwise known as ‘garden coffee’. Farming practices remain largely traditional, with careful attention to mixed cropping systems and selective cherry harvesting. To support household food security and maximize land use, farmers frequently intercrop coffee with enset (false banana), as well as crops such as avocado and papaya.

Worka Chelbesa is situated in the Gedeo zone of the Southern Nations, Nationalities and People’s Region (SNNPR) of Ethiopia. The region is an enclave that runs along the eastern escarpment of the Ethiopian Highlands shaped by high altitudes and nutrient-rich, acidic soils which contribute to the complex, vibrant and floral cup profile.

PRODUCER

The community of Worka Chelbesa has become increasingly well known for producing spectacular coffees. Named after the village itself, this coffee reflects a strong connection between the land and long-standing coffee heritage that plays a central role in daily life and cultural identity. Thanks to the entrepreneurship of coffee professional, Neguesse Debela, the investment in immaculate processing facilities is bearing fruit. The processing operations at the Banko Chelbesa site are structured to produce consistent, high-quality coffee each year.

The site is equipped to handle both natural and washed processing, using raised drying beds and washing channels to maintain careful control throughout drying and washing stages. Close integration with local farmers is maintained through financial support that aligns with ethical commitments to sustainability and quality. For washed lots, ripe cherries are de-pulped on the same day they are harvested. The coffee is then fermented in clean tanks to remove mucilage, followed by a thorough washing stage before the parchment coffee is dried and sun-drying on raised beds. This approach is intended to produce a clean, citrusy-cup with floral and delicate tea-like notes. The final hulling, cleaning and grading of the coffee is completed at a dedicated dry mill facility in Addis Ababa before being prepared for export.

ROAST

Sourced through our importing partners at Falcon Coffee, we are delighted to offer this exceptional coffee for the second time! Roasted lightly for filter, we love this coffee for its zesty acidity, stone fruit-forward sweetness and intense aromatics that reminds us of jasmine. There is a delicate earl grey tea quality in the aftertaste that complements the clean and complex sensory experience in the cup.

Producer: Smallholder Producers

Cultivar: Heirloom

Altitude: 2000-2300m

Harvest: January – February

Notes: Jasmin, Peach and Earl Grey

Roast: Filter

Text from Olisipo Coffee Roasters' listing.