Chelichele Oro Anaerobic FW

We already know that coffee transcends national and international boundaries and Worka Chelichele washing station demonstrates just that. According to political boundaries, the station is in Gedeb Woreda but according to the congruence of microclimates and tastes, the station and the farms that deliver to it are in Yirgacheffe.

Our in-country partner, Tracon Coffee, has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. Tracon has been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe  since 2015.

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, Worka Chelichele provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is pulped and pulped coffee is placed in airtight GrainPro Bags and Oro yeast purchased from the French company Lalcafe is added to the bags. The bags are sealed shut and left to ferment anaerobically (without oxygen).  

LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity of implantation even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the varietal original aromas of the beans. 

The longer fermentation time for yeast processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral and high notes and more are all boosted by the lengthened fermentation time.  

After fermentation is completed, coffee is washed in clean water and laid to dry on raised beds. Workers turn parchment frequently to promote even drying. It takes approximately 2 to 3 weeks for parchment to dry.

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.  

The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease-resistant and high-yielding varieties that still demonstrate quality in the profile. 

Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.