Easy Feelin'Specialty coffee from Ethiopia · Washed

Buture is a washed Grade 1 lot from the Jimma Zone, in Ethiopia's Oromia region, and it reaches us through JFMACU — the Jimma Farmers Multi-purpose Agricultural Cooperative Union, owned by the growers who supply it. The union was founded in 2004 with fourteen primary cooperatives and 7,818 members. Today it counts 212 cooperatives and 141,146 farmer members, twenty-eight of them coffee-producing, working across Mana, Kersa, Shebe, Seka Chekorsa and Mencho: 11,073 hectares under coffee as of 2023, grown between 1,800 and 2,300 metres, where a tropical climate and abundant rainfall do much of the work. No single name goes on this bag, because no single farm grew it. It is a cooperative's harvest, sorted to Grade 1 and cupped at 86 points.

Roasted omni — dialled to taste great both ways, so brew it however suits you. As a bright, tea-like pour-over: 15 g coffee to 255 g water at 92–94 °C, ground coarse, blooming 30–45 g for 30 seconds then topping up to 255 g over 2:30–3:00 ⚙︎. In an AeroPress for something quick and forgiving: 15 g coffee, 230 g water at ~92 °C, steep 1:30 and press gently for 60 seconds ⚙︎. Or as espresso, if you have a machine: 19 g in, 48–50 g out in 26–32 seconds at 93 °C, ground fine ⚙︎. Whichever you choose, taste and change one variable at a time — grind first.