Worka Chelichele, a washing station nestled in the Gedeb district, brings together the finest of Ethiopia’s coffee-growing traditions and innovative practices. Though located in Gedeb, the station serves farmers on the fringes of the Yirgacheffe area, giving Worka Chelichele coffees the floral, berry-forward flavors that are synonymous with Yirgacheffe’s prized reputation. This particular natural coffee, dried for approximately 21 days on raised beds, embodies the rich terroir and traditional farming methods that make this region so famous.
In the high-altitude farms around Gedeb, coffee cultivation remains largely organic-by-default. Most smallholder farmers work on plots smaller than five hectares, intercropping coffee with other food crops for sustenance and sustainable land use. This approach also maintains soil health and biodiversity, with farmers relying on traditional, manual farming methods passed down through generations. Smallholders near Worka Chelichele rarely use chemical inputs, preferring instead to rely on natural practices that keep their coffee organic and environmentally friendly.
Worka Chelichele supports its farmers with specialized training, helping them maximize the quality of their harvests. After selective handpicking, farmers deliver their cherry to the washing station, where it undergoes meticulous sorting. The cherries are spread thinly on raised beds for drying, monitored with precision to preserve each coffee's quality and traceability.