Ethiopia Yirgacheffe Wuri G1 BergWu Maker Series Washed

16 Sold34 in stock

RM 70.00

Region: Gedioye Gacheffe
Elevation: 1900 – 2100 MASL
Variety: Ancient and Excellent Native Species
Processing: Washed
Roast Level: Light Medium
Tasting Note: Apricot Aroma, Tropical Fruits like Lychee and Muscat Sweetness, Bergamot, Medium
Body Texture, Long and Charming Lingering Finish

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Apricot Aroma, Tropical Fruits like Lychee and Muscat Sweetness, Bergamot, Medium
Body Texture, Long and Charming Lingering Finish

Region Gedioye Gacheffe
Elevation 1900 – 2100 MASL
Variety Ancient and Excellent Native Species
Processing Washed
Roast Level Light Medium
Tasting Notes Apricot Aroma, Tropical Fruits like Lychee and Muscat Sweetness,
Quantity 200g

Roaster Note:
This lovely coffee hails from Worka-Sakaro, a neighborhood (kebele) in the Gedeb district (woreda)
of the Gedeo Zone – also home to the more famous Yirgacheffe woreda. The Gedeo people in the
region received the honorific “worik” (ወርቅ, Amharic for “gold”) from government surveyors who were
redrawing regional boundaries. They then attached the Gedeo translation (“worka”) to their word for
a huge local tree, Sakaro.

The microregion is rich with coffee, and this selection from the privately owned Wuri washing station
(Wuri is Gedeo for “high elevation”) was grown by smallholder farmers living in the area. The washing
station has already established itself with a reputation for quality and experimentation, working
closely alongside Berg Wu (2016 World Barista Champion, from Taiwan).

Wu Zelin (Berg Wu): Won the WBC (World Barista Competition) World Championship in 2016
Berg Wu successively won the 2013-2015 Coffee Masters Taiwan Championship, and he also won
the 7th place in the Italian Coffee Masters World Championship in 2014

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guid

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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