$ 22.75
Ethiopia Wush Wush Anaerobic Natural - 12 oz.
Tasting Notes: Cantaloupe, watermelon, candied orange, caramel
For those who appreciate an adventurous and attention-grabbing flavor profile, Wush Wush is an absolute showstopper. Its catchy name refers to both the town in the Keffa zone, Ethiopia, where it originated, as well as the heirloom coffee plant cultivar in that area.
This stunner of a coffee is part of our Microlot Artist Collaboration Series. The label was designed by Phoebe Lo, the next fabulous Featured Artist of this series.
In the Cup
This coffee is tremendously sweet and richly fruity, with an especially vibrant character thanks to its unique and meticulous limited oxygen processing method (see more below). When brewed as filter coffee, we love its medley of ripe fruits, jammy mouthfeel and sweet, lip-smacking finish. As espresso, that fruit character calms down just enough, morphing into darker stone fruits like plum or black cherries, with a resonant hard candy sweetness that tastes wonderful on its own and is especially indulgent in a milk drink.
More on Processing
This rendition of Wush Wush was grown by 450 farmers in the subtropical microclimate of the western Ethiopian highlands. Once harvested, the coffee is arranged onto sun soaked raised beds to be sorted by hand, but the next step is when things get interesting for Wush Wush.
Rather than proceeding directly to a traditional drying process, the coffee cherries are loaded into clean, sturdy bags that will be sealed off to minimize the flow of oxygen, placed in a cool, shady area, and left to ferment in this limited oxygen environment for four to six days before returning to raised beds outside to finish their drying process. The effect of this limited oxygen, semi-anaerobic fermentation is an intense amplification of the coffee’s ripe fruitiness and sticky sweet mouthfeel.
While traditional dry processing cultivates these characteristics in parallel with the risk of over-fermentation, a limited oxygen fermentation process mitigates this vulnerability without compromising the fructose-forward juiciness we know, love, and, frankly, sometimes just can’t live without.
Coffee Bio
| Producer | Smallholder farmers |
| Region | Sama, Anasora, Oromia, Ethiopia |
| Process | Anaerobic (limited oxygen) natural |
| Elevation | 2000-2300 m |
| Cultivar | Heirloom Wush Wush |
Customer Reviews
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