Ethiopia Wush Wush Espresso


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

It feels bright and elegant, like freshly sliced honeydew melon, black tea with a fresh squeeze of lemon on a misty spring morning and walking through a field of jasmine wildflowers.
Coffee Style

Coffee Story
Every region in Ethiopia has its mystique and magic, and Keffa is no exception. The roads are sparse and constantly travelled, giving up the rich scent of the red soil with rolling hills that disappear into a soft, misty sky with puffy trees emerging against the skyline like cotton balls dyed the deepest spring green. Nestled in the Keffa Zone near Ginbo is the little magical village of Wush Wush and Dinkalem Ademe and his wife Sofiya's washing station that sources their coffee from about 2500 smallholder farms in the surrounding area. The out-growers in the Ginbo district are smallholders, aka "garden farmers," so-called because most of them produce coffee in the "garden" areas around their homes and often harvest cherries from coffee that occurs naturally on the land where they live.

Once harvested, the ripe cherry is brought to Dinkalem's washing station, which sits on two hectares, with long drying beds stretching to the far reaches of the property. The nearby Agama River provides water for washing through the winding channels at the station. After the coffees have been pulped, fermented and washed, they are placed on the drying beds to reach optimal moisture content. The workers at the washing station carefully stirred and handpicked defects and covered the parchment multiple times a day, depending on the sun or rain.

Origin Ginbo, Keffa, SNNPR Region
Variety 75/210, 74/212, 74/110 and 74/165 and local Landrace varieties
Process Washed
Producer 2500 smallholder farmers
Farm Various
Altitude 1950 to 2250 MASL
Washing Station Dinkalem Ademe’s station

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.1g :1g 18g 40g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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