Showcasing acidity and florality this coffee is both floral like a rose, and is tart/sweet candied body--similar to peach rings. All is fruity and deeply concentrated, similar to stewed fruit compote.

Helpful Hints:
Those who like Yabitu Koba will love this vibrant acidity and tingling mouthfeel.

Roast Level

• Coffee Details

  Producer

  850 Producers around the Wuri processing station

  Country

  Ethiopia
  

  Region

  Worka-Sakaro Kebele

  Cultivar

  Ethiopian Heirloom

  Years of Purchase

  1st Year 
  

  Process

  Washed
  

  Elevation

  2050-2100 Meters

  Harvest

  October-January

  Tasting Notes

  Rose, Peach Rings, Compote

  Brew Method

  Hario V60
  

  Brew Recipe

  Ratio: 1:16
  Coffee: 25 grams
  Water: 400 grams
  Total Brewing Time: 3:30 minutes
  

• Farmlevel Story

  Farmlevel

  From the birthplace of coffee, Ethiopia Wuri is located in the Worka Sakaro Kebele, in the region of Gedeb. Nearing the border of Guji, remote lands allow coffee to flourish and thrive at elevations starting at 2050 meters and ranging upwards. Over half this region produces coffee, comprising over 1,000 hectares. Typically cooperatives and unions gathering of cherries, span over miles, and many smallholding farmers. Coffee is often brought to a washing or drying station and processed alongside neighboring farms. In the unique case of Wuri, they are a private washing station. This private station consists of a much smaller cooperative, and single farmers can process and export their coffee directly to those purchasing it. Wuri was built in 2012 and today has multiple washing/drying stations, experiments with various processing techniques, and focuses closely on every step of processing. Each step is always to elevate the quality and experience found in the cup. After cherries have been picked, they are pulped, thoroughly washed in fresh water, and then sorted with multiple checks to ensure only the best selection.
  

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