Natural processed Ethiopian Yirgacheffe from Worka Chelbesa, Gedeb district in the Gedeo Zone. Produced by 763 smallholder farmers, processed by SNAP Wetmill featuring ceramic fermentation tanks. The coffee undergoes 72 hours of wet fermentation, one hour of soaking, and 12 days of drying on raised beds. Grown at 1,950–2,200 meters altitude. Light roast with flavor notes of blueberry, pink grapefruit, peach, and jasmine aromatics.
Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.
