Organic Revelry Holiday Blend

Winter in the Driftless casts a sparkling brilliance over our rolling hills and valleys. The shimmer of fresh snow adds a spring to our step, even on the coldest days. To celebrate, we’ve crafted a holiday blend that captures the essence of this season. Revel in tones of fig pudding and fruitcake, complemented by sweet black tea and a honeysuckle finish.

Revelry is a blend of two fresh-crop Ethiopian coffees, Chelbessa Danche and Worka Chelbessa—staff favorites that, together, create a spirited and dynamic experience in the cup. These neighboring washing stations consistently bring us coffees that remind us why we love the Ethiopian flavor profile: bright citrus notes, playful stone fruits, and mystical floral aromas.

We’ve partnered with SNAP to source these unique expressions of Ethiopian coffee terroir. This exceptional blend of heirloom varieties and a mix of natural and washed processes yields a cup worthy of the season—spirited, fruity, and luminous. Revelry is a true celebration of coffee at its best.

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Ethiopia Chelbessa Danche

Harvested at peak ripeness, this coffee hails from the Danche Washing Station, the highest-altitude washing station in Worka Chelbessa. Chelbessa, one of the largest kebeles (towns) in Gedeb, lies within the renowned Yirgacheffe region. Thought to be the seedstock of all coffee, Ethiopian heirloom varieties from Yirgacheffe have been cultivated for centuries.

The Gedeo Zone is divided into six distinct woredas (counties), each known for its unique flavor profile, akin to appellations in wine. Gedeb, one of the more celebrated counties, produces coffees with a refined take on the region’s iconic floral and fruit notes. Among these, the high-altitude lots from Danche stand out.

The Danche Washing Station, operated by our friends at SNAP, collaborates with over 480 smallholder farmers in and around Chelbessa to carefully sort, process, and export their coffees. The dedication of this agricultural community shines through in the meticulous harvest, with nearly unblemished cherries.

This attention to quality extends to the processing stage. At the station, professional coffee processors remove the cherry skin and fruit, then submerge the coffee seeds in water for 48 hours. This extended fermentation, unique to Ethiopia, slightly germinates the seeds. Following this, the coffee is carefully dried on raised beds, ensuring even and slow drying.

From selective picking to meticulous processing, every step reveals the potential of coffee from this region. Ethiopia Chelbessa Danche exemplifies hundreds of years of thoughtful cultivation, remaining one of our most anticipated coffees of the year.

Ethiopia Worka Chelbessa Natural Process

This coffee is sourced from a private washing station in Worka Chelbessa, Ethiopia. Chelbessa, one of Gedeb’s largest kebeles, is nestled within the celebrated Yirgacheffe region. Ethiopian heirloom varieties from Yirgacheffe, considered the seedstock of all coffee, have been cultivated for centuries, with Ethiopia Worka showcasing multidimensional fruit flavors.

As a natural-process coffee, Worka’s cherries are dried whole before the flesh is removed, enhancing the fruit profile in the cup. The Chelbessa Washing Station, also managed by SNAP, partners with over 480 smallholder farmers in the area to sort, process, and export their coffee. The dedication of this community is evident in the remarkable consistency and quality of their harvest.

The attention to detail continues with processing. Natural drying—where cherries are dried whole outdoors—demands constant care to yield optimal results. In this case, everything aligns perfectly.

Aromatic and complex, Organic Ethiopia Worka bursts with dynamic notes of peach compote, forest berries, and finishes with a delicate floral touch.