Ethiopia 'Wush Wush' Natural Grade 1

Cup Characteristics: Very pronounced fruit. Deep coffee fruit, berries, concentrated wine flavors. Long finish. Green apple tartness in the background.

$20.50

Roasting Date:

Select Size: 12 ounces $20.50 1 pound $26.00 5 pound bag $123.50

Grind:

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Description

This Willoughby's Serious Select coffee be roasted and shipped on Tuesdays, 8/8 and 8/15.

Wush Wush is a varietal that originated in Ethiopia and it is named after the small growing town of Wushwush. Since then, the varietal has started showing up in other countries such as Colombia. It is considered to be a rare varietal, although, due to its intense flavor profile, it has recently become more popular and sought after as the demand for unique specialty coffee increases. Over the last few years different versions of the Wush Wush varietal have boasted big scores on the Coffee Review.

This Wush Wush is grown by a handfull of local smallholders and brought to the Adola Washing Station in Guji for processing. This and several other closeby washing stations are owned by Israel Degfa of Kerchansee Trading. We have had other coffees from Israel in the past. He maintains the highest standard of excellence regarding cherry selection and processing. His washing stations employ a variety of processing methods including the one used here. Our importer offered us this coffee in 3 intensities. We chose the middle of the three, the one they called "Refreshing Wush Wush"

Country: Ethiopia
Farm: Area smallholders
Washing Station: Adola Washing Station and Dry Mill
Owner: Israel Degfa
Region: Oromia
Woreda: Anasora
Local area: Guji
Municipality: Wushwush
Altitude: Up to 2300+ meters
Varietal: Ethiopian Heirloom
Processing: Natural
Fermentation: 96 hours Dry Anaerobic
Drying Time: 12 to 21 days
Harvest Months: October – January

This coffee gets some of its taste elements from its native heriloom variety and additional flavor from processing. In this case the coffee was kept in an aneorobic environment for 96 hours, then dried on raised beds for a period of 40 during which it was turned over multiple times per day. This method of processing produces deep fruit penetration.