Wush Wush, 120 Hour, Ethiopia, Guji
Wush Wush, 120 Hour, Ethiopia, Guji Wush Wush, 120 Hour, Ethiopia, Guji Wush Wush, 120 Hour, Ethiopia, Guji Wush Wush, 120 Hour, Ethiopia, Guji Wush Wush, 120 Hour, Ethiopia, Guji
$ 23.00

Wush Wush, 120 Hour, Ethiopia, Guji

Micro Lot 

Notes: Wild Berry, Plum, Watermelon Candy, Red Wine, Milk Chocolate

Roast: (light City+)

Processing Stations: Adola Washing Stations and Dry Mill

Station Owner: Israel Degafa

Region: Oromia

Woreda: Anasora

Kebele: Sama

Elevation: 2000-2300m

Climate: Subtropical

Variety: Heirloom Wush Wush

Processing: Natural

Fermentation: 120 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 natural processed and fermented for 120 hours before being dried. Only ripen cherries are selected and laid out on African beds for sorting. The cherries are then put in PP bags and allowed to naturally ferment for six days and then put back out to the drying beds for about 12-15 days. This allows the sweetness to develop and gives the coffee an almost candy-like intensity.