Ethiopia - Wush Wush
Producer: Asnake Kassa
Region: Oromia
Elevation: 2120 masl
Variety: Heirloom
Processing Method: Natural. 3 day dry fermentation
Notes: Mango Lassi, Blackberry, Pink Lemonade, Passion Fruit
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Wush Wush is not your everyday Ethiopia natural. It comes from the most ancient soils and heirloom
coffee varieties, but incorporates modern fermentation methods and drying practices to make a beautifully complex and fruit-forward cup of coffee.
This coffee begins by selecting only the ripest cherries for further sorting and processing. The cherries are first laid out on African beds to remove any that are unripe, overripe, or foreign matter. They are then placed in plastic bags and allowed to naturally ferment for three days. This is similar to the other anaerobic naturals we’ve encountered except this is considered a “dry” fermentation, meaning that no water is added to the container to force oxygen out. It relies on the gas created from the natural fermentation to limit and remove the oxygen in the container.
This coffee is a fruit bomb and one of our favorite naturals each year. Look for a wide range of tropical fruit and berry flavors as well as some savory funk from the extended fermentation. Wush Wush is not for the timid, but your boldness will be met with some of the most vibrant and delicious natural fruit flavors in coffee.
Producer: Asnake Kassa
Region: Oromia
Elevation: 2120 masl
Variety: Heirloom
Processing Method: Natural. 3 day dry fermentation
Notes: Mango Lassi, Blackberry, Pink Lemonade, Passion Fruit
———————————————————————————————
Wush Wush is not your everyday Ethiopia natural. It comes from the most ancient soils and heirloom
coffee varieties, but incorporates modern fermentation methods and drying practices to make a beautifully complex and fruit-forward cup of coffee.
This coffee begins by selecting only the ripest cherries for further sorting and processing. The cherries are first laid out on African beds to remove any that are unripe, overripe, or foreign matter. They are then placed in plastic bags and allowed to naturally ferment for three days. This is similar to the other anaerobic naturals we’ve encountered except this is considered a “dry” fermentation, meaning that no water is added to the container to force oxygen out. It relies on the gas created from the natural fermentation to limit and remove the oxygen in the container.
This coffee is a fruit bomb and one of our favorite naturals each year. Look for a wide range of tropical fruit and berry flavors as well as some savory funk from the extended fermentation. Wush Wush is not for the timid, but your boldness will be met with some of the most vibrant and delicious natural fruit flavors in coffee.
Producer: Asnake Kassa
Region: Oromia
Elevation: 2120 masl
Variety: Heirloom
Processing Method: Natural. 3 day dry fermentation
Notes: Mango Lassi, Blackberry, Pink Lemonade, Passion Fruit
———————————————————————————————
Wush Wush is not your everyday Ethiopia natural. It comes from the most ancient soils and heirloom
coffee varieties, but incorporates modern fermentation methods and drying practices to make a beautifully complex and fruit-forward cup of coffee.
This coffee begins by selecting only the ripest cherries for further sorting and processing. The cherries are first laid out on African beds to remove any that are unripe, overripe, or foreign matter. They are then placed in plastic bags and allowed to naturally ferment for three days. This is similar to the other anaerobic naturals we’ve encountered except this is considered a “dry” fermentation, meaning that no water is added to the container to force oxygen out. It relies on the gas created from the natural fermentation to limit and remove the oxygen in the container.
This coffee is a fruit bomb and one of our favorite naturals each year. Look for a wide range of tropical fruit and berry flavors as well as some savory funk from the extended fermentation. Wush Wush is not for the timid, but your boldness will be met with some of the most vibrant and delicious natural fruit flavors in coffee.