Ethiopia Wush Wush


Tasting Profile & Structure
Cream Soda
Lemon Tea
Vanilla Bean
Elegant: delicate, nuanced
How do we feel about this coffee

It feels luxurious, sparkly and sweet, like a day at the spa, popping open a bottle of champagne and relaxing poolside while sipping lemon tea in the soft, warm breeze.
Coffee Style

Coffee Story
Grown in the “birthplace of coffee” near the Agama river, near the village of Wush Wush in the Ginbo district of the Keffa Zone, this coffee is made up of local landraces which are adapted from the Wush Wush variety. The lots are grown by 2500 “garden farmers” who produce coffee in the “garden” areas around their homes. They often harvest cherries from coffee occurring naturally on the land where they live and bring their coffee cherry to Dinkalem Ademe’s and his wife, Sofiya’s washing station. 

Origin Ginbo, Keffa, Ethiopia
Variety 75/210 and 74/212, smaller quantities of 74/110 and 74/165 and local Landrace varieties, naturally adapted from the Wush Wush variety
Process Washed
Producer Various Smallholders
Farm Various
Altitude 1850 to 1950 MASL
Washing Station Dinkalem Ademe

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.3g :1g 18g 42g 28 seconds
Immersion 16g : 1g
Peak Rest Time 5 to 30 days off roast

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