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This coffee opens with bold, fruit-forward, sangria-like flavors of zesty citrus, black cherry, a syrupy berry reduction, and slightly savory red wine. As the cup develops, floral and tropical notes of pineapple, apple blossom, and honeysuckle emerge. A finish of dark chocolate rounds out the cup.

This is the third year in a row we’ve been able to feature the Wush Wush variety. This particular lot comes from around 350 farmers in the Oromia region. Many of the coffee plants that went into this lot are over 50 years old, which lowers their yield, but also increases the complexity.
This coffee threads a needle between the sometimes bombastic fruit flavors of wet-processed anaerobic coffees and the more subtle traditional natural process coffees. The coffee was fermented anaerobically but under dry conditions for 120 hours before being dried on traditional raised beds. The result in unmistakingly fruity, but preserves a level of florality and complexity that we absolutely love.
Wush Wush is a low-yield, finicky plant, which prevents it from being cultivated more widely and contributes to its rarity. That hasn’t stopped Wush Wush from making quite the name for itself over the past few years. Along with Sidra, Wush Wush has been rivaling Geisha for the top coffee varietal. Wush Wush, like Geisha, is named after the tiny village in Ethiopia where the variety was first discovered. It rose to prominence due to its propensity to have delicious sweet, floral, fruity notes that pair particularly well with natural processing.
Of course, coffee varieties mean nothing without the right terroir, agronomy practices, and processing. This coffee was produced by Mamush Kabtimer in the village of Chito in the SNNP region of Ethiopia near the border of the more well known Guji region. This lot of coffee was slowly dried on raised beds, over a period of around four days, which helped extenuate the fruit flavors in this coffee, while bringing out more of the coffee’s sweetness.

A 1:15 brew ratio cooler than usual water of around 190-200°F yields complex, fruity, floral cups