Here's how we brewed this exceptional Ethiopia natural from Little Wolf Coffee Roasters - exclusive to Fellow!
This lot consists of small Kurume cherries, a regional Ethiopian Landrace subvariety, grown at high altitude in Yirgacheffe and sun-dried at the Gutiti Washing Station for 14-20 days. We tasted an expressive cup of fresh blueberries and sweet cream, with deep floral undertones. You can expect the flavors to peak around 2-4 weeks post-roast.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Kurume
⛰️ Elevation: 2,200 MASL
🔥 Roast: Light
Brew Recipe for Little Wolf Ethiopia Gargari Gutiti
Using Stagg X Dripper
Ingredients:
21g of Ethiopia Gargari Gutiti
350g of water
208°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 21g of coffee beans and grind them on a medium-fine setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4 and 4.3 - and note that the inner ring was set to 0 at 4 for us!
2. Heat water and rinse the filter
Heat water to 208°F and rinse your filter before putting your coffee grounds in + discard rinse water before brewing.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom. Agitate with 5 gentle swirls after this first pour.
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, agitate with 10 gentle swirls, then pour to 250g; once water drains halfway, agitate with 10 gentle swirls, then pour to 350g; when water drains halfway, agitate with 10 gentle swirls. The total brew time varies, but we’re aiming for between 4:15 - 4:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of fresh blueberry, sweet cream, and deep floral undertones.
Espresso
Ingredients:
19g of the same coffee
40g of water at 201°F
1:2.1 ratio
29 - 33 second pull time
Steps
1. Measure and grind coffee
Measure out 19g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 201°F.
4. Grind your coffee
We suggest a total pull time of 29 - 33 seconds.
4. Pull shot at 9 bars!
Preinfuse for 5 seconds and then pull for the remainder of the time, for a total pull time of 29 - 33 seconds (including preinfusion).
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.