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Ethiopia, Wuri, Natural Process

Finding great coffees from Ethiopia is relatively straightforward, which is what makes finding one like this even more exciting. It has the hallmarks of a classic Ethiopian coffee but also a modern, head-turning array of tropical fruit and florals that we focused on through the roasting process. Both powerful and elegant, it will satisfy those looking for that blueberry syrup like experience as well as provide an adventure for those looking for a coffee that twists and turns every which way you brew it.

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. It is dried in the fruit (natural process) for 18-21 days on raised beds. We selected this coffee and it’s washed processed companion lot to showcase a side-by-side view of the two main processing methods.

 

Origin Information

Growers
850 smallholder farming families organized around Ranger Industry's Wuri Washing Station
Variety
Indigenous heirloom varieties and selections
Region
Worka-Sakaro kebele, Gedeb woreda,
Gedeo Zone, SNNP Region, Ethiopia
Harvest
October - January 
Altitude
2050 - 2100 meters
Process
"Natural" dried in the fruit for 18-21 days on raised bed
Brewing Method Recommendation: Espresso and manual filter brew are our favorites methods for this unique coffee 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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