You'll want to pour a little lower and more gently overall in order to prevent too much agitation, which will clog the filter with fines. This will elongate your overall brew time causing muted flavors and bitterness. A small swirl of the brew after the last pour, can be used to extend the brew time if it's drawing down ahead of schedule. This coffee should be very clean, light bodied, with sparkling citrus notes!

A pretty straight forward coffee to brew! The only consideration is your acidity management since Kenyans have a lot of it! We balanced out the acidity by using a little more water than usual (315 grams). Your brew should be pretty bright, sweet, and intense!z

We needed a finer grind to pull the sweetness out of this coffee. This coffee is prone to clogging, which will slow your draw down too much. To avoid this, keep your agitation to a minimum by pouring from a lower height and pouring gently. Don't spin the brewer either!

If your brew is drawing down a little too quickly after the last pour, gently shake the brewer a bit in order to slow the draw down. This will help pull the sweetness out!

This coffee is pretty forgiving to brew. If you want it to be a little stronger, just grind a little finer. A little weaker..you get the idea.

We prefer to grind slightly coarser to bring out the acidity a little more since it doesn't have a lot of natural "pop".

This coffee is very prone to choking which will lead to excessive brew times and bitter coffee.

To avoid this, be careful not to use too much agitation (pouring from excessively high, or spinning the brewer). We would recommend pouring from a lower height than usual and avoiding other forms of agitation such as "spinning" to avoid choking the brew.

Overall, a pretty straight forward and forgiving coffee to brew.

We brewed this coffee many different ways in the roastery and this is our preferred recipe. To get the most out of this recipe, we recommend using a 1/2 packet of Third Wave Water per 1 gallon of distilled water.

In a Nutshell:

• Use a slightly coarser grind to avoid a bitter, muddle brew caused by the excess fines that Ethiopian coffees produce.
• There is a finer line with this coffee between under extracted weak notes and covering up the notes with over-extraction.
• We used less water with this coffee because it's a natural. We find naturals do better with ratios near 15/1. Anything more than that and they over-extract/notes are covered up.
• You know you hit the mark when you have something resembling purply plum/blueberry medley- with solid sweetness in your cup.

Ratio 6 Electric Brewer

Fellow Ode Grinder (Generation 2)

Thirdwave Water