|Approximately 850 smallholder farmers
|C MARKET AT POSSESSION
|COST OF PRODUCTION
|Yirgacheffe, Gedeb, SNNP
|Ranger Industry and Trading, PLC
|Atlas Coffee Importers
|COST OF PRODUCTION PREMIUM
RELATIONSHIP TO JUNIORS
We bought this beautiful coffee from Atlas Coffee Importers. We've been working with Atlas since 2020 when we first purchased coffee from the Kahawa Link Company (Kalico!). The team at Atlas has been nothing but supportive of the Cost of Production Covered Project (CoPC), and they source excellent tasting coffees. The Wuri is not CoPC, and we consider it limited run; we're not sure if we'll be working with it next harvest. We purchased this coffee "spot" from Atlas, meaning we contracted this coffee after it left its country of origin. We were looking for a coffee to fill the bright and floral category, and wow, does this coffee check that box.
HOW WE BREW COFFEE
There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.
Before talking about how this coffee brews best, let’s review some brewing basics:
Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.
Water Input is the weight of the water we use (measured in grams) to brew with.
* We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67.
Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.
Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.
We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.
HOW WE BREW THIS COFFEE
Brew Ratio: We brew this coffee with a 1:16.67-1:17 brew ratio.
Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5-7 for flat bottom filter. For home flat bottom filters (e.g., Kalita, Chemex), grind around a 6 on this 1-9 scale.
Total Brew Time: Use a 2:30-3:30 minute brew time for V60 or Kalita filter, 4:30-5:30 minutes for batch brewer, 3-5 minutes for Chemex.
Tips: This coffee doesn't necessarily benefit from a higher coffee dose.