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Zero Defect Ethiopia, Wuri, Washed

Classic coffees from Ethiopia are fortunately straightforward to find; however, this specially prepared one goes through numerous steps to remove any defects--called grade zero. A flavor combination of lemon icing, raspberry lemonade and candied roses make for a perfect February coffee.

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

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
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 · 17g 
      • Beverage Weight · 51g
      • Ratio: 3:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Marzocco GB5

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