Wush Wush - Anaerobic Natural

Tasting Notes: Strawberry, Watermelon, Peach Tea This Wush Wush comes from producer Mamush Kabtimer in Chito in the Gedio Zone. Wush Wush is a low-yield heirloom variety named after the village where it originated, Wushwush. Chito’s volcanic soil is ideal for growing high-quality coffee. The team hand-picks the ripest coffee cherries and transports them to the washing station. They then sorted for density and quality before being placed in sealed barrels to ferment anaerobically for 120 hours. They’re then rinsed and dried on raised beds for 13-16 days until they reach a 10-11% moisture content. They’re then stabilized in grainpro for 25 days before being milled and prepared for export.  Produced by smallholding farmers from trees of the rare indigenousEthiopia Wush Wush variety of Arabica. Processed by fermenting the fresh coffee fruitin an oxygen-free environment for 120 hours before drying it in the whole fruit. Floraland richly fruit-forward. Peach tea like tannins give this