Ethiopia Wush Wush 3 Day Dry Fermentation
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Varietal: Wush Wush
Region: Bedessa, Ethiopia
Altitude: 2120m
About Three Day Dry Fermentation
Aerobic fermentation is a process where coffee is left to ferment naturally, with only time and temperature being checked. Fresh hand picked coffee cherries are put in a tank of water and left there for about 72 hours. During this time, they break down, because the coffee is left open to the air, it's important to keep a close eye on it. Microbes and yeasts in the air are attracted to the sugary cherries and can grow too much if not watched carefully.
About the Region
The coffee comes from small holder coffee farmers in the Oromia, Bedessa Woreda of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. It's a distinct coffee from YirgaCheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics.
About Wush Wush Varietals
The Wush Wush coffee from Ethiopia's Hambela region is a special type of coffee loved for its unique taste. It is named after the town of Wushwush. It has floral and citrus flavors with a sweet touch. The Wush Wush variety is native to Ethiopia, one of the world's oldest and most significant coffee-producing regions. Wush Wush coffee is prized for its complex flavor profile, which often includes floral aromas, citrusy acidity, and a delicate sweetness. The coffee beans typically exhibit a bright and lively acidity, coupled with a smooth mouthfeel. Wush Wush coffee plants thrive in the high-altitude regions of Ethiopia, where they benefit from rich volcanic soil, ample rainfall, and optimal temperatures. Wush Wush coffee is considered top-quality and is loved by coffee fans worldwide, but it's not always easy to find because it's grown in specific places in limited amounts.