Ethiopia 'Wush Wush' Natural Grade 1

This Wush Wush is grown by a handfull of local smallholders and brought to a washing station in Guji for processing. This was processed at a washing station owned by Biru Bekele.

• Country: Ethiopia

• Farm: Area smallholders

• Exporter: Leli Trading

• Owner: Biru Bekele

• Region: Oromia

• Local area: Guji

• Town: Chito

• Altitude: Up to 2300+ meters

• Varietal: Wush Wush

• Processing: Natural

• Fermentation: 96 hours Dry Fermentation

• Drying Time: 12 to 21 days

• Harvest Months: October - January

  
  

This coffee gets some of its taste elements from its native heirloom variety and additional flavor from processing. In this case the coffee was dry fermented for 96 hours, then dried on raised beds for a period of 40 days during which it was turned over multiple times per day. This method of processing produces deep fruit penetration.  In the local jargon of processors in the region, this would be called 'wine processed', because the additional fermentation is close to producing alcohol. This extended fermentation time promotes this more extreme fruit intensity.

Cup Characteristics: The green coffee has a very fermented aroma. Roasted, there are aromas of toast, yeast, coffee fruit and ripe melon. Very pronounced fruit. Flavors of melon, papaya, both skewed toward the ripe to overripe range. Additionally, notes of barley, pecan, cherry cordial, tobacco, tangerine and sun-dried tomato. In short, there is a lot going on in the very fruity compote. A cup that is intense but balanced with a refreshing finish, sure to make you "wush" you had another cup. If you are a fan of powerful Natural flavors, this one is for you.