Description
Haro Wachu, Ethiopia Instant Coffee represents our thirteenth release of Instant Coffee. We collaborated with Swift Cup Coffee to bring this offering to market. Just tear open a packet, mix it with about 10 ounces of hot or cold water, and stir. The resulting brew is the next best thing to a freshly brewed cup at one of our coffee bars.
Are you doing a double take at this product? That makes sense because most freeze-dried/instant coffee is absolutely terrible. That is because the worst of the worst coffee is used to make most of the products in the grocery stores. We have been tasting soluble coffee from other roasters and have been impressed with the results. Our R&D process was lengthy and we found the brewing and dehydration process used by Swift Cup offered the best representation of our coffees.
The specialty Haro Wachu, Ethiopia Instant Coffee is an amazing alternative to all those times when you can’t get to a Blueprint Coffee Bar or you don’t have your scale, dripper, and burr grinder with you. Some great situations for Blueprint Instant:
- Camping
- Smoothies
- Cooking/Baking
- Visiting your parents over the holiday…..(we see you 26-month-old can of store brand)
- The office
- A pack in the glove box for road trips
- In your purse/bag for when you can’t make it to the coffee shop before work
- Tucked into a saddle bag to turn that water bottle into a cold brew along your century ride
- On a long flight
- Hotel rooms
CONSUME BY MARCH 2028
ABOUT HARO WACHU
Early last year, we visited our friend and longtime sourcing partner Ture Waji, founder of Sookoo Coffee. Operating in remote areas of Guji’s Uraga district, Ture travels to multiple kebeles (villages) to collect coffee cherries for processing at their drying stations. These areas are so incredibly remote that visiting them requires driving hours through the mountainous terrain far from any paved road. Sookoo processed this coffee at their main drying station, at the edge of the Haro Wachu village.
Bumping up and down the mountains during our visit, Ture told us that the coffee there is very young; in Haro Wachu, most trees are only 3–5 years old. These young trees at such a high elevation produce unusually small seeds. Ture also noted that for many years, most of the land was used for grazing livestock rather than cultivating crops, so the soil there is incredibly fertile and dense with nutrients. In short, conditions in Haro Wachu are ideal for producing high quality coffees that explode with bright flavor.
TEAM TASTE NOTES
blueberry, chamomile, chocolate, dried fruit
