Wild GardenYirgacheffe coffee from Ethiopia · Natural

Mr. Berhanu Kurse lives in the village of Gotiti, in the Gedeo district of southern Ethiopia — high, green country known for some of the best coffee in the world. He farms twelve hectares he inherited from his parents, most of it under coffee, and his children, who own smaller plots of their own nearby, help him work it. Coffee is the family's living: it covers the everyday, and the school fees, doctor's visits, and travel too. This lot comes through the Single Farmer Project, which puts an individual grower's name on the contract and negotiates the price on his behalf — a rare thing for Ethiopian coffee, which usually reaches us traced only to a washing station. Picked ripe and dried whole on raised beds, it is Mr. Kurse's own.

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.