IN THE CUP
From the first sip, this Ethiopian Chorso Bule Natural is beautifully sweet, vibrant, and expressive. You’ll find juicy blueberry notes layered with the tropical sweetness of longan, balanced by the delicate floral character of chamomile. As a filter, it’s bright and refreshing, with blueberry and chamomile taking centre stage. Pulled as an espresso, it becomes fuller and more syrupy, bringing out richer blueberry sweetness and the honeyed character of longan, with a delicate chamomile finish.
STORY BEHIND THE CUP
Yirgacheffe is one of Ethiopia’s most celebrated coffee-growing regions, renowned for its high-altitude coffees and distinctive complexity. The slower cherry maturation at these elevations encourages the development of sugars and acids, contributing to the clarity and vibrant character Yirgacheffe coffees are known for.
This micro lot is carefully sourced from 11 smallholder growers cultivating coffee in the fertile soils of the Gedeo region. Ripe cherries are handpicked and delivered to the Chorso Bule wet mill, where they are meticulously sorted and dried on African drying beds for 25 days.Our first year sourcing from Chorso Bule has been a delight, with this coffee showcasing a clean, classic expression of Yirgacheffe and the quality that makes Ethiopian coffees so special.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
Espresso
To dial in this coffee for espresso, we test all our profiles on a La Marzocco GS3.
Dose: 22g coffee
Yield: 38g
Extraction Time: ~20 seconds
