Ethiopia Wush Wush

WHY WE LOVE IT: A beautiful reminder of the bright, fruit-forward flavors that first made so many of us fall in love with specialty coffee. Ask most baristas what first got them hooked on black coffee, and there's a good chance they'll mention their first cup of light-roasted Ethiopian coffee. Perhaps it was a Yirgacheffe, a Sidamo, or, if you go far enough back, even a Longberry Harrar. These coffees are often remembered for their almost overwhelming fruit-forward character, creating lightbulb moments when someone says “blueberry pancakes” and someone else nods in wide-eyed agreement. Experiences like these are almost a rite of passage in specialty coffee circles, introducing people to an entirely new world of flavor and possibility. This Wush Wush from Ethiopia is a celebration of those moments, offering a chance to discover, or rediscover, the flavors that have captivated generations of specialty coffee drinkers. DISCOVER MORE This Guji Grade 1 Natural Process Wush Wush coffee was sourced by our friends at Keffa Coffee. The producer, Mesfin Bekele, has put painstaking effort into sourcing and processing this exceptional offering. This natural process coffee underwent an extraordinary 120-hour dry fermentation to accentuate its fruit-forward notes, followed by an 18- to 21-day drying period. The result is a coffee with wine-like aromatics, vibrant fruit acidity, a caramel and cocoa body, and pronounced floral tones. On our cupping table, we tasted all manner of exciting and surprising flavors, from coconut and pineapple upside-down cake to stout beer, before eventually settling on cherry pie filling, chocolate-covered blueberry, and hibiscus. Scoring an impressive 90 points, this coffee is perfect for the adventurous coffee drinker and serves as a constant reminder that great coffee requires Herculean effort and wholehearted dedication.