The Wush Wush (Anaerobic Process) 2.5oz

The Guji zone, initially a part of the renowned Yirgacheffe region, emerged as a distinct coffee-producing region recognized in its own right by the International Coffee Organization in 2002. What led to this distinction was the unusally fruity and bright notes associated with Guji coffee.

This coffee comes from the Gigesa Washing Station, collects cherries from more than 500 coffee growers in the area, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level. The Gigesa washing station holds NOP and EU Organic certification. 

Freshly picked cherries are delivered to the Gigesa washing station and immediately put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation. The natural drying process at the Gigesa washing station typically lasts 15 to 18 days.