Uteuzi Jimbo (oo-tay-oo-zee), meaning ‘country select’, brings the best crops from the Kirinyaga region together for a beautiful cup with notes of candied grapefruit, orange marmalade, and caramel.

We’ve partnered with REI to bring you a comprehensive guide to brewing coffee in the wild. For step-by-step instructions as well as tips and tricks from the field, keep reading! We also are celebrating REI’s 81st anniversary with them on Saturday, May 18th by doing a coffee demo at our local REI store. For details check out our event page.

Brew methods ultimately determine all other variables. It is important to maintain time above all else, as determined by your brew method of choice. Dose and yield are codependent variables that can be manipulated as determined by how much coffee you want to drink. Your grind setting will change based on your dose and brew method in order to keep your brew time accurate to your brew method.

Water is extremely important in coffee-brewing (it is the majority of the beverage, after all). While brewing, the hot water extracts tastes from the grounds to turn plain water into delicious coffee. This happens through chemical bonding, where the particles in the coffee bond to the particles in the water. Differences in water can disrupt this process and undermine the deliciousness of the coffee. There are two common problems people make with water choices, and both are easily avoidable.