Here's how we brewed this truly unique coffee experience from Olympia: a rare Ethiopian variety grown in Colombia by a Cup of Excellence winner - exclusive to Fellow!
Washington’s Olympia Coffee has worked with Cup of Excellence winner Clinton Ossa for years and his micro-lots have been their most consistently delicious. This lot is made from the Arusi variety, a unique type of Ethiopian Heirloom coffee grown in the lush terroir of Inza, Colombia. We tasted a bright cup of tropical fruit and caramel.
🌎 Origin: Cauca, Colombia
💦 Process: Washed
🔬 Variety: Arusi
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light-Medium
Brew Recipe for Clinton Ossa Arusi
Using Stagg X Dripper
Ingredients:
21g of Clinton Ossa Arusi
320g of water
205°F
Steps
1. Measure and grind coffee at a medium setting
Measure out 21g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burr / 5 on Ode with Gen 2 Burrs, which is about 4 - 4.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 6 - and note that the inner ring was set to 0 at 5 for us!
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 60g water for the bloom
Fully saturate your coffee grounds with 60g of water, and allow 30 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 320g. The total brew time varies, but we’re aiming for between 3:00 - 3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of caramel, mango, and pear.
Espresso
Ingredients:
18g of the same coffee
40-45g of water at 200°F
1:2.2 - 1:2.5 ratio
24-28 second pull time
Steps
1. Measure and grind coffee
Measure out 18g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a total pull time of 24-28 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars for 24-28 seconds. If your machine has variant pressure, we suggest experimenting with lower pressure ramping up to 9 bars at full saturation!
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro.