Ethiopia Werka Wolisho Natural
Fruit-forward and syrupy, with cherry, strawberry and grape. Winey acidity, balanced by a chocolate mousse texture.
This lot is made up of coffees grown near the kebele (local village) of Werka (pronounced “wer-kah”), which is located in the Nensebo woreda (administrative district), in Ethiopia’s West Arsi Zone. The coffee was processed using the natural method at Gara Kone washing station, one of twenty owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.
Sitting at an impressive 2,020 meters above sea level, Gara Kone produces exceptional natural coffees. The washing station currently employs around 200 workers, who process some 1.5 million coffee cherries each year. During harvest, this freshly picked coffee cherry is delivered daily by some 1,000 independent outgrowers to the kebele of Refisa, where Gara Kone is located.
The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.
This coffee is made up of local landrace varieties Kurume and Wolisho.
For many years, most Ethiopian coffees have been described as being a mix of cultivated and wild varieties, referred to as “heirloom varieties.” This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins. Whilst “heirloom” describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not acknowledge the varieties that are already locally recognised and purposely cultivated, or those that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
The coffees in this lot are grown near the kebele (local village) of Werka (pronounced “wer-kah”), located in the Nensebo woreda (administrative district) of Ethiopia’s West Arsi Zone. These coffees were processed using the natural method at Gara Kone washing station, one of twenty owned and managed by Testi Coffee. Testi Coffee is a family-owned company founded by Mr Faysel A. Yonis.
Gara Kone washing station is situated at an elevation of 2,020 meters above sea level, producing exceptional natural coffees. Around 200 workers are currently employed at the washing station, which processes about 1.5 million coffee cherries each year. During harvest season, freshly picked coffee cherries are delivered daily by approximately 1,000 independent outgrowers to the kebele of Refisa, where Gara Kone is located.
This lot mainly consists of coffees from families who farm organically on tiny plots of land, averaging just 2–5 hectares in size. Coffee is their main source of income and is grown alongside food crops of corn, grain and bananas under the shade of native Birbira, Wanza, and Acacia trees. The farms in this region have a very high average elevation of around 1,950–2,150 meters above sea level, which, combined with the cool temperatures, is ideal for the slow ripening of coffee cherries. This results in denser beans and a sweeter, more complex cup profile.
- Origin: Ethiopia
- Region: Nensebo, Sidama
- Farm/Coop/Mill: Werka
- Producer: Faysel A. Yonis
- Variety: Wolisho
- Process: Natural
- Altitude: 1900 - 2070masl
Quality Report: (88.5/100)
- Roast Level: Light
- Balance & Overall(8.5/10):
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.