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Wuri, Ethiopia (Natural)
Wuri, Ethiopia (Natural)

Wuri, Ethiopia (Natural)

$25.50

Big ol’ juicy fruit bomb with enough acidity to give it life. Tastes like Rainier Cherry, boysenberry and rose. It’s a great intro to specialty coffee… coffee. On a scale of fun to funnest, we'd call it funner.

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Most coffee nerds' journeys started with a coffee just like this one, full of sweetness and juicy complexity. It makes you stop and say “hey now wait a minute something is going on here, dang it” (just try to drink it and not say that). And for good reason; like that guy you know who has to explain the punchline of every joke, this coffee is not subtle.

We weren’t gonna open this roastery without a natural processed coffee from Ethiopia, and Wuri produces outstanding coffees year over year. This one is giving midsummer-side-of-the-road-fruit-stand levels of cherry and boysenberry with florals to round it out. This coffee is for your friend who thinks they can’t taste the difference.

Wuri, Ethiopia (Natural)

Worka-Sakaro Kebele

“Gedeb district is home to thousands of coffee farming families producing some of the most incredible coffees in the world. Located just south of Yirgacheffe, in the same zone of Gedeo, the Gedeb area is quickly developing its own reputation for stellar quality. Sixteen kebeles (villages) make up the Gedeb district, and this coffee comes to us from several small-holder farmers in the Worka-Sakaro kebele.” - Atlas Coffee

THE STATS:

FARMERS | About 850 farmers
WASHING STATION | Wuri Washing Station
REGION | Gedeb District, Gedeo Zone, SNNP Region
PROCESS | Natural
VARIETAL | Heirloom Typica
ALTITUDE | ~2,076 masl

THE COSTS:

FARMGATE |
FOB PRICE |
OUR COST | $12.69/lb

Why is this coffee special?

Grade 1 coffees from Ethiopia are the gold standard for specialty coffee and doubly so for the Wuri washing station. They check all the boxes: super high altitude, expert picking and sorting and meticulous processing. Wuri station dries their natural processed coffees slowly over 18 to 21 days, turning the cherries constantly, and covering them each day at high heat. This care encourages even moisture distribution which is essential for flavor retention and clarity.

How we're brewing it:

POUR OVER

Brewer: Hario v60
Ratio: 1:15
Temperature: 210ºF
Time: 3:45 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 42g
Time: 28 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: let the coffee rest 3-5 weeks before brewing if you can

When... when what?

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