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Ethiopia, Wuri: "Two Ways"

Each year, we aim to buy several coffees from Ethiopia that highlight different coffee processing methods to showcase different flavor profiles that result. It is a rare treat to offer companion lot coffees from the same washing station to showcase a side-by-side view of the two main processing methods, but even more so as these lots were selected by altitude from farmer's above 2000 meters. The result is spectacular and we recommend brewing these side by side. 


The Story

Wuri means “high elevation" and was grown by a special group of smallholder farmers living above 2000 meters in the Worka-Sakaro neighborhood, organized around the innovative Wuri washing station which focuses on quality and experimentation such as the separation of this coffee based on farm elevation. The natural process preparation is dried in the fruit (natural process) for 18-21 days on raised beds while the washed process companion lot is fully washed after pulping and fermenting then soaked in clean water

Origin Information

850 smallholder farming families organized around Ranger Industry's Wuri Washing Station
Indigenous heirloom varieties and selections
Worka-Sakaro kebele, Gedeb woreda,
Gedeo Zone, SNNP Region, Ethiopia
October - January 
2050 - 2100 meters
Brewing Method Recommendation: Espresso and manual filter brew are our favorites methods for these unique coffees but has done well every which way we've brewed it.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Marzocco GB5

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