This coffee bursts onto the palette with bold notes of grape, orange, lemon, lime, cherry, and dehydrated strawberry. The impression is remarkably similar to sangria. As the cup continues, more floral, tropical fruit notes such as guava, pineapple, and peach rise in prominence. Dark chocolate notes come to the forefront to finish the cup.

Wush Wush is a low-yield, finicky plant, which prevents it from being cultivated more widely and contributes to its rarity. That hasn’t stopped Wush Wush from making quite the name for itself over the past few years. Along with Sidra, Wush Wush has been rivaling Geisha for the top coffee varietal. Wush Wush, like Geisha, is named after the tiny village in Ethiopia where the variety was first discovered. It rose to prominence due to its propensity to have delicious sweet, floral, fruity notes that pair particularly well with natural processing.
Of course, coffee varieties mean nothing without the right terroir, agronomy practices, and processing. This coffee was produced by Mamush Kabtimer in the village of Chito in the SNNP region of Ethiopia near the border of the more well known Guji region. This lot of coffee was slowly dried on raised beds, over a period of around four days, which helped extenuate the fruit flavors in this coffee, while bringing out more of the coffee’s sweetness.

A 1:14 brew ratio cooler than usual water of around 190-200°F yields complex, fruity, floral cups