Summer Solstice marks the stretch of long days and slow evenings, when time opens up and our rhythms reset after a cool spring. In the Driftless that means being outside as much as possible: floating on the river, managing our gardens, and staying up later than we probably should, gathered around a fire with our friends. This coffee is built for that kind of rhythm: movement and momentum, always curious for the possibilities the new season brings.
Summer Solstice is a single selection from Worka Chelbessa in Gedeb, Ethiopia. It’s a profile we come back to often because it delivers exactly what we want this time of year. In the cup, lemon leads with a crisp, lemon-like brightness, orchard followed by a caramel sweetness that adds structure without weighing it down. As it cools, a soft peach tea note comes forward, along with a gentle florality that carries through the finish. It’s clear, composed, and steady from start to finish.
Coffee’s origin begins in Ethiopia, where it grew wild long before it became a global commodity. That history still matters, not just in theory, but in the way these coffees taste. There’s a clarity and sense of place that consistently comes through, shaped by high elevations, diverse plant life, and deeply rooted approaches to cultivation and processing.
Coffees from Gedeb, often associated with the broader Yirgacheffe profile, have long set the standard for what washed Ethiopian coffee can be. They tend to show bright, articulate acidity, a tea-like structure, and a layered sweetness that feels both precise and complete. For many of us, these are the coffees that first defined what “quality” could taste like.
Worka Chelbessa is a strong example of that tradition. Year after year, it produces coffees that are consistent in structure but still dynamic in the cup. This selection leans into that profile with lemon, peach tea, and caramel, supported by a subtle floral character that keeps everything lifted. It’s a coffee that feels familiar in the best way, while still holding your attention across multiple cups.
Coffee in Ethiopia is primarily cultivated on small garden-like plots under a shaded canopy. Numerous farmers deliver to the Worka Chelbessa Washing Station, who then translate those cherries into finished coffee. Processing is standardized, and repeatable, creating similar profiles from season to season. This year’s crop is a special one, as quality this year appears to be among the best we’ve ever had, elevating Summer Solstice to all time highs.
