E76 Ethiopia Yirgacheffe Wuri Washed G1 | Berg Wu Maker Series MW26/01
Ethiopia Yirgacheffe Wuri Washed
Lot MW26/01 from the Berg Wu Maker Series, curated by the 2016 World Barista Champion. Grown at 2040 metres at Wuri, one of the highest stations in all of Yirgacheffe. Lemon custard forms the base, lychee and peach gummies build the fruit through the middle, and it closes on a long gardenia and plumeria sweetness.
Tasting Notes
A Champion Who Goes to Origin Himself
Berg Wu won the 2016 World Barista Championship and founded Simple Kaffa in Taipei. This series is a collaboration between a green coffee importer and Berg that has run annually since 2018: he travels to Ethiopia to take part in the processing himself, and each lot is cupped and approved by him once it lands. The lot numbers run from MW21/01 through to this year's MW26/01 — a code that specialty drinkers across the Chinese-speaking coffee scene recognise on sight.
Wuri Means "High Altitude"
In the language of the local Gedeo people, "Wuri" means high altitude — and the name is literal rather than poetic. The station sits in Worka village in the Gedeb district, in the southeastern corner of Yirgacheffe, about 50 kilometres south of Yirgacheffe town. The land climbs from 1,850 metres at the town to 2,040 metres at the station, making this one of the highest areas in the whole region.
Wuri was built in 2012 and is one of two stations in Worka village, taking cherry from surrounding smallholders farming between roughly 1,900 and 2,100 metres. At this altitude cherries ripen slowly, which is what gives the fine acidity and solid sweetness. The lot is washed and dried on African raised beds — the processing that shows Yirgacheffe's florals most clearly.
Details
| Code | E76 |
| Country | Ethiopia |
| Region | Gedeo · Yirgacheffe · Gedeb · Worka village |
| Station | Wuri (established 2012) |
| Altitude | 2040 m at the station; farms roughly 1,900 to 2,100 m |
| Varietal | Ethiopian Heirloom |
| Process | Washed, dried on African raised beds |
| Grade | G1 |
| Lot | Berg Wu Maker Series MW26/01 |
| Roast | Light |
| Net Weight | 200g |
A Starting Point
Pour over: 1 to 15 ratio, water at 92 to 94°C, medium-fine grind. Washed Yirgacheffe florals show most completely at the warmer end; if the lemon feels too forward, drop to 90 or 91°C and the creamy sweetness comes through more.
Light roasts have a narrow extraction window — brew once to this recipe before adjusting. Browse our brewing gear if you need anything.
