Ethiopia Wush Wush

Region  ||  Bedesa, Oromia
Variety  ||  Heirloom
Elevation  ||  2120 masl
Process  ||  Natural - 96 hrs dry fermentation
 
Selection:
Since its rise to fame over the past five years or so, Wush Wush has garnered some of the craziest coffee flavors in Ethiopia. And that’s saying something, considering a lot of Grade 1 naturals in Ethiopia are *chef’s kiss* perfection. Understandably, as soon as we found out that a local importer sources Wush Wush, we jumped on this opportunity. 
 
Flavor Notes:
Berries, and lots of it. We found that Wush Wush is complex, yet still possesses a lighter body (unsurprising for Ethiopia), and is very silky. These aspects make it unique and desirable, no doubt. Upon first sip and as the coffee cools, transformative flavors burst in macerated blueberry, strawberry, and pomegranate notes, mixed with fresh floral, perfume, and herbal aspects -- think jasmine. Its high perceived sweetness level is reminiscent of fruity candy. The tactile, when brewed to perfection, creates a sparkly mouthfeel.
 
Barista notes:
No matter how this coffee is brewed, it really doesn’t disappoint. This is a fruit bomb coffee that will naturally shine through normal filter methods.
 
We have tried this as a Kalita wave, V60, and Aeropress -- all these filter methods worked very well. Since it has a lighter body and very punchy fruit flavors, it may be a little fickle through espresso; however, we have found that it makes for a stellar cortado (a 4-oz espresso bev with 1:1 ratio of espresso + steamed milk).
 
Make sure you bring out as much of the perceived sweetness as possible. Remind the customer that, when drinking this black, they will be astounded that there aren’t additives in the cup. We are attempting to roast this quite light to allow for the fruits to shine.