Treat Selection: Uraga

In Ethiopia, coffee is grown on very small farms. The smallest "farm" is two bushes (literally at the end of the garden), but the average farm size nationwide is under 1 hectare. Therefore, the farmers (unlike the "big guys") cannot process the coffee themselves, but take the picked coffee beans fresh to the so-called "washing stations". This is where coffees are selected, categorized and then processed. Farmers are free to choose where to sell their produce, but due to transportation, they usually choose the nearest one, so each station serves hundreds of small farmers in the surrounding area. Deciphering the name: Within the Yirgachefe region, a community in the Worka district is Chelchilie, where the washing station operates.

The idea of ​​CO2 fermentation came from the wine industry, for the first time in 2015. (That's when Sasa Sestic won the barista championship with the coffee processed in this way, tested together with the farmer). An important step in coffee processing is to separate the pulp from the seeds. This can be done by drying, washing, or a combination of these, the point is that as a result of a fermentation process, the meat separates from the seed and can be easily removed. During the decomposition process, a lot of things happen to the coffee, which will have a strong effect on the taste of the prepared coffee drink. Carbonic maceration enters the picture before separation, the freshly picked coffee beans are sealed in an airtight container and then filled with CO2 gas at a low temperature. As a result, processes start that could not be achieved otherwise, resulting in completely unique flavors in the coffee. When the coffee has reached the desired level of processing, the rest of the pulp is removed using one of the traditional methods. Coffees processed in this way are characterized by a much more complex and richer taste.

Before you start making coffee, make sure that your machine is clean! (there are no capsules in it, you washed out the water, etc.). This is very important, since these coffees have a very clean taste, even the slightest contamination (scale, coffee oil, grounds, etc.) can be disturbing!

Insert the capsule and use the short button to prepare a drink of 30-40 ml (about 30-35 grams). We specifically set up Worka as a short-flow presso, in our opinion, this is how it can show its real face!