A phenomenal option for any manual brewing method whether it be a pour-over of any style, french press, or whatever else it might be! With the lighter taste tones and body, it will benefit from pour-over styles better than immersion options.

To get the best out of this coffee we always recommend this recipe as a stating point

• Brew with a 1:16 ratio (one gram of coffee to every 16 grams of water).
• Use water that is between 198 - 204 degrees Fahrenheit
• Adjust your grind for a 3-4 minute brew time. (The finer the grind, the longer it will take to brew)

Ground Coffee In: 

17.0 - 18 grams

Espresso Out:

34 - 36 grams

Time it takes:

27 - 33 seconds

For more information on dialing in or tasting espresso, you can see our guide!

Ethiopia

Natural Guji - Kedir Hassen at Sibu Trading - Oromia

Buliye station is a drying station that only produces naturally processed coffee. Owned and operated by Kedir Hassen at Sibu Trading that oversees a number of washing and drying stations in Southern Ethiopia, we taste the quality that Kedir and his teams at Sibu Trading put into the processing of the coffee delivered from the neighboring kebeles.

Buliye is one of those coffees that hits all ends of the spectrum for folks looking for natural processed coffees. It’s heavy on the palette, has some dense sweetness and lovely bright berry-like acidity that reminds us of grape and raspberry. This coffee is everything we look for in a natural processed coffee as well. It’s vibrant and dynamic with a very clean structure.

Importer: Osito Coffee