Ethiopia 'Wush Wush' Natural Grade 1

About Ethiopia 'Wush Wush' Natural Grade 1

Arrived August 2025 in grainpro. 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.  We offered Wush Wush from our importer in 2021 and again in 2023.  It's nice to have some back again.

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 Mesfin Girma.

• Country: Ethiopia
• Farm: Area smallholders
• Exporter: Mamush Kabtimer Mengesha
• Owner: Mesfin Girma
• 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.

A note or two about this green coffee - you will find a small percentage of broken beans and there is a fairly wide range of coloring in the green coffee. Both of these factors are byproducts of the extended fermentation cycle. Neither is in the extreme, but worth mentioning in advance.

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.

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.