Ethiopia Wush Wush

This natural process coffee from the Guji zone in southern Oromia is quite the showstopper. What really sets it apart is the Wush Wush variety. This variety is considered an heirloom Typica and was discovered quite some time ago but has only recently started to make the rounds in uber-specialty circles. The variety is named after a forested area called Wushwush in the Kaffa zone where the coffee is thought to have originated. Since then, it has been separated and exported to other countries to be cultivated as well, specifically Colombia and Panama.
The coffee is natural processed and very much fruit forward. Our first pass over reminded us of a time when we sold a coffee from the Harar area of Ethiopia, a coffee that has since become nearly extinct, proving very difficult to source with regularity. Its profile was a combination of both fruit and spices, which we find in the Wush Wush as well.

ESPRESSO

• 18g In / 27g Out (1:1.5 ratio)
• 24-26 seconds (adj. to taste)
• 200 Fahrenheit
• 9 Bar

BREWED COFFEE

17g per water/ 1g of coffee (adj. to desired brew strength)