The Wush Wush (Anaerobic Process) 6 oz

This microlot from renowned coffee expert Israel Degafa comes from producers in Yirgacheffe. At his washing station, Israel uses a proprietary anaerobic fermentation protocol he's dubbed "alcoholic" due to the crisp, winey cups it produces.

Wush wush is a village in the Keffa region of Ethiopia and also an heirloom variety of coffee. With wush wush gaining popularity in the specialty coffee world, farmers in other regions of Ethiopia have begun cultivating it, so not every wush wush comes from Keffa.

Israel and his team used a proprietary anaerobic fermentation he calls “alcoholic”. During this fermentation period, the coffee cherries are checked frequently to ensure fermentation is progressing according to Israel’s strict protocols. Finally, the cherries are finished drying on raised beds in the sun in the natural or dry processing tradition.

The result is a fruit bomb with lovely, crisp acidity and a dry, winey finish. It’s got a silky, smooth body, good balance and makes for a surprisingly clean cup despite the intense fermentation.