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Ethiopia, Wuri, Washed Process

Classic coffees from Ethiopia are fortunately straightforward to find; however, this specially prepared one commanded our attention with a one-two combo of equal parts comfort and excitement. It's kind of like following an elegant pairing of chocolate truffles and Early Grey tea with a big bowl of peaches and whipped cream. Somehow it just all makes sense when you're smiling and content afterwards.

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 soaked in clean water after washing, pulping and fermenting then dried on raised beds. We selected this coffee and it’s natural 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
Fully washed, pulped, and fermented, then soaked with clean water and dried on raised beds
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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