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    Ethiopia 'Wush Wush' Natural Grade 1

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      Purchase Ethiopia 'Wush Wush' Natural Grade 1

      Ethiopia 'Wush Wush' Natural Grade 1


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      About Ethiopia 'Wush Wush' Natural Grade 1

      The 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.

      Cup Characteristics: Aromas of toast and jam, and sweet wine. Flavors of preserved lemons, bittersweet chocolate, and orange. A cup that is intense but balanced with a refreshing finish, sure to make you "wush" you had another cup.

      Roasting Notes: We stopped this roast about a minute past first crack and it seemed ideal - second crack had not yet started. On a Behmor a P2 or P3 would work well.

      Ethiopia coffee facts:

      Population (2020): 115 Million People
      Domestic Consumption: 1.5 Million bags per year
      Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
      Cultivated Area: 400,000 Hectares (988,000 Acres)

      -- Unwashed: October to March
      -- Washed: end of July to December

      Arabica Introduced: The birthplace of coffee. Oldest recognized country of origin for uncultivated Arabica species.

      331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
      19,000 (6%) Government

      Specialty Coffees:
      Washed: Sidamo, Yirgacheffe, Limu, Bebeka

      Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee trees)

      Botanical Varietals: Numerous indigenous cultivars.


      About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.