Wush Wush, 100 Hour, Ethiopia, Guji
Wush Wush, 100 Hour, Ethiopia, Guji Wush Wush, 100 Hour, Ethiopia, Guji Wush Wush, 100 Hour, Ethiopia, Guji
$ 23.00

Wush Wush, 100 Hour, Ethiopia, Guji

Micro Lot 

Notes: Jasmine, Plum, Watermelon, Wild Berry, Red Wine,  Chocolate

Roast: (light City+)

Processing Stations: Adola Washing Stations and Dry Mill

Station Owner: Israel Degafa

Region: Oromia

Woreda: Ana Sora

Kebele: Sama

Elevation: 2000-2300m

Climate: Subtropical

Variety: Heirloom Wush Wush

Processing: Natural

Fermentation: 100 hour Dry Anaerobic

Dry Time: 12 to 21 days.

Harvest Month: October – January

Originally found in Ethiopia, Wush Wush is a low-yield, rare variety that has become popular in specialty coffee over the past few years. Compared to Geisha and other famous rare varieties, Wush Wush has a unique cup profile that can stun and surprise even experienced cuppers. Many notable heirloom varieties from Ethiopia’s coffee growing regions are named after the location where they are first found. Wush Wush is no exception. Wushwush (no space) is a small area in southwest Ethiopia, not far from the renowned growing regions of Jimma and Sidama. Wushwush is known for its fertile highlands, where rich vibrant teas grow, with sensory similarities like those of Wush Wush coffee. 

Our Wush Wush is a natural processed coffee that is fermented for 100 hours before being dried completely. Like most naturals only ripen cherries are selected and laid out on African beds for sorting. Rather than proceeding to a traditional drying process the cherries are loaded into clean sturdy bags that will be sealed to minimize the flow of oxygen. These bags of cherries are then stored in shaded areas and allowed to ferment for up to six days and then put back out to the drying beds for another 12-15 days. The effect of this low oxygen, semi-anaerobic fermentation is a sweet, juicy, fruit forward cup that has candy like intensity. Enjoy!