Worka Chelbesa is one of the most renowned coffee-producing areas in Ethiopia’s Gedeo Zone, known for its high elevations, rich soil, and ideal growing conditions. The farmers here, many of whom cultivate just a few hectares of land, carefully handpick their cherries at peak ripeness before delivering them to the Alemayehu Tilahun Dry Station. This station, managed by Atara Wako and his team, is dedicated to meticulous processing—sorting cherries for quality, then drying them slowly on raised African beds to enhance their sweetness and complexity.

This lot is naturally processed, a method where cherries are left to dry in the sun with their fruit intact, allowing rich, fruity flavours to develop over time. Once dried, the coffee undergoes the Swiss Water Process, a chemical-free decaffeination method that gently removes caffeine while preserving the coffee’s vibrant character.

The result is a decaf that’s just as dynamic and flavourful as its caffeinated counterpart—full of bright fruit, smooth chocolate, and layered sweetness in every sip.