Introduction by Chris Kornman

Bekele Dukale’s coffee is the final Single-Farmer Ethiopian Cooperative lot we’ve selected for the season as a Crown Jewel. The coffee is vibrant and juicy, offering an arsenal of fresh, clean fruit flavors. Drying coffee in the cherry, as Bekele Dukale has done with his coffee here, is the original tradition in Ethiopia. Coffee is not just a cash crop; it’s a way of life. Ethiopian coffee culture runs deep even in the rural farmlands, and it’s entirely common to see a day’s harvest from a small private coffee garden drying in the cherry on a porch or patio. Ethiopia is among the only producing countries where coffee farmers roast and brew their own harvest.

The Worka cooperative is located in the district of Gedeb, which lies to the south of Yirgacheffe town, each of which fall under the umbrella of the Gedeo zone, one of the smaller administrative divisions in the vast Southern Nations, Nationalities, and People’s Ethnic Region of Ethiopia. Gedeo receives its name from the ethnic majority in the region, and shares a border to the north with the much larger Sidama zone, and is surrounded on the East, South, and West by the Oromia Region, currently plunged into political turmoil.


Green Analysis by Chris Kornman

This coffee is drier and denser than normal, and even by customarily dry/dense readings for Ethiopian coffees it still hits high marks on both counts. The high density readings are likely a combination of the very small screen size (over 80% screen 15 and under) and low moisture readings. Strangely, the water activity reading, while fairly average out of context, is a little higher than one might expect for a coffee of this moisture reading.

Roast Analysis by Jen Apodaca

What an interesting coffee to roast, dry, dense, and fairly large screen size. I am not sure what I expected, but it was fairly easy to manipulate this coffee in the drum. The aromatics after first crack from the trier were slow to appear until 405.0 °F, which was close to 1 minute after first crack began. Our first roast, PR-405, was shorter and a touch lighter than our second roast, PR-406 by 25 seconds and 3.0 °F. While the difference was minimal, we unanimously preferred the vibrant acidity of green apple, blood orange, and raspberry in the first roast over the pear, pipe tobacco, and grilled fruits in the second roast.


Brew Analysis by Evan Gilman


Our table of tasters was unanimously in favor of the PR-405 roast of this sweet Ethiopian natural. Malic acid made quite the showing in our notes: peach, honeydew melon, and watermelon were consistently noted. Plenty of sweetness came through as well, and just a touch of jasmine floral that isn’t present in every Ethiopian natural.

PR-406 was tasty, but some dry herbal notes overtook the strawberries and red wine, and PR-405 ended up being the “it” roast.


This coffee is available in full size bags as well. Contact Us to find out more.