BeanCurious Coffee
#32 Worka Chelechele
#32 Worka Chelechele
Washed Processing
- Heirloom Varietal
1950m Altitude
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About this Coffee
Worka Chelechele, Ethiopia
Worka is a region in Gedeb, just west of Kochere and north of Yirgacheffe. This coffee was grown on a farm called Chelechele, which is blessed with fertile red soil and protected by shady trees. These beans are hand sorted and lightly fermented naturally with clean running water. The result is a clean, fruity, tea-like coffee that makes a very beautiful light roast.
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Tasting Notes
Dark Roast
Creamy Body, Black TeaRoaster's Choice
Medium Body, Peach, Jasmine, Black TeaLight Roast
Peach, Jasmine, Medium BodyDetails
- Home Compostable Packaging
- Organic & Ethically Sourced
- Always Free Shipping
- Roasted Fresh in HK Every Week!
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How to Brew It
20g Coffee : 300ml of water
For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.
Tips
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Tips
Peak Flavor Time
Your coffee will taste best depending on the roast level:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
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No Pre-Ground Beans?
Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.
To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.