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Back by popular demand is our new release of instant coffee! This instalment is made with our favourite Ethiopian coffee of the season, Wate Gogugu.
IMPORTANT: Do NOT use boiling hot water when making this coffee, as it wipes out all of the good flavour. Voila recommends 160°F / 70°C, but we’ve found that many temperatures work well, as long as it’s well below boiling. Just add hot-ish water and stir well, it’s that easy!
Sadly, our friends at Sudden Coffee (who made our previous instant coffee) were forced to close their doors in the early months of COVID-19. But where one door closes another opens! We’ve made a new partnership with Voila Coffee out of Bend, Oregon. Voila is equally quality driven; here’s a bit about their process, in their own words:
These come with 5 packets (instead of 4) of coffee, and the price is the same as our previous instant coffee, so the per packet price is now lower. The price might still seem high, but we’re trying to keep it as low as possible given how high our cost is. We hope you find the quality and convenience worth the price tag.
This coffee is from a private coffee washing located in the Wate Gogugu Kebele (neighbourhood) of the Uraga district, in the West Guji zone of Southern Ethiopia.
Over the last few years, Uraga has slowly become the powerhouse of Southern Ethiopia, producing some of the most fragrant and complex coffees of the region. This coffee washing station is owned, operated and managed by Kedir Jabril. If you read about our Hana Asrat coffee from this season, then you’ll recognize the last name Jabril, as that station is owned and operated by Feku Jabril. Well, as it turns out, Kedir is the brother of Feku! It seems that amazing quality coffee runs in family! Their other brother Abdi, also runs a washing station.
Kedir’s washing station is really high in elevation. I mean really high. I’ve taken a lot of altitude measurements on my trips to Ethiopia, and some of the farms delivering to Kedir are the highest altitudes that grow coffee in the whole country. Of course, higher altitude doesn’t always mean better coffee, as it can be too high. But the plants around the area look healthy and produce good yields. The high altitude does help increase bean density and, in the case of this coffee, it produces incredible complexity.
Kedir’s level of consistency is also really impressive, and I can trust that he’s going to deliver top quality each season. One of the key reasons for that quality is that Kedir (like his brothers) manages this washing station himself, as opposed to living further away and delegating the task to someone else.
Kedir and the exporter of this coffee, Snap, have a very close relationship. Their partnership helps ensure quality through the milling and exporting process, which is imperative to the quality being intact once the coffee arrives in Calgary.
