Ethiopia Wush Wush

Wushwush is a small village in the Keffa region (hence the name) where this coffee was first discovered. It’s popularity lead farmers in other regions of Ethiopia to cultivate the coffee. This lot from Hambela is grown at 2,120 meters above sea level, which is 6,955 ft for us imperial folk. Why does elevation matter? High altitude growing conditions are cooler and result in slower growth, allowing for more complex sugar development within the coffee cherry. This slow maturation also leads to denser coffee beans which retain more of their natural flavors and sugars during the roasting process. The result? A fruit bomb like none other!

Guji, southwestern Ethiopia | 2,120 meters above sea level (6,955 ft)

In the cup we’re getting sweet berries with orange and subtle chocolate. Delicate sweetness with a complex orchestra of berries and citrus with tea like flavors and body that really make this a rare cup to enjoy. The dry fermentation process gives the juiciness of this fruit bomb a pleasant but subtle sangria vibe.

pour over: brings out the coffee’s sweet berry, chocolately citrus and tea-like qualities
- grind: medium-fine
- ratio: 1:17 (20g coffee to 340g water)
- brew time: 3:30 - 4:00 minutes