This anaerobic processed coffee carries a strong winery based flavor of rum, with aroma of grape, barry and mango. Complexity fruit of Ethiopia Guji coffee has been amplified by the processing, bringing a strong taste of rum and maraschino cherry when drinking hot, slowly turned to dried strawberry, peach and mango when cooling, ending tastes remind you Rum raisins with a little bit coca and spicy. Generally a very complex coffee.
This special lot of anaerobic processed coffee is a tailor-made lot by Yirba Muda Farm for Pebble Coffee of Taiwan, one of the famous coffee trader specialised in sourcing small lot speciality green coffee. The washing station is located in Anasora of Guji Zone, which traditionally is part of Sidamo. Anaerobic natural processed is a new way of processing that coffee cherry will keep in air-tight containers for two to few days before putting on drying bed. Starting from an experiment lot in April 2020, this is the 3rd lots Pebble sourced from them, bean quality especially on defect, has been improved a lot.
Originally found in Ethiopia, Wush Wush is a low-yield, rare variety that has become popular in specialty coffee over the past few years. Compared to Geisha and other famous rare varieties, Wush Wush has a unique cup profile that can stun and surprise even experienced cuppers. Just like Gesha variety which name after a place in Ethiopia that first found the variety, Wush Wush is no exception. Wushwush (no space) is a small area in southwest Ethiopia, not far from the renowned growing regions of Jimma and Sidamo. Wushwush is known for its fertile highlands, where rich, vibrant teas grow, with sensory properties like those of Wush Wush coffee. Read more about the variety story here.
- Origin: Ethiopia
- Region: Guji zone, Anasora Woreda
- Producer: Yirba Muda Farm
- Altitude: 1900-2350m
- Cultivar: Wush Wush single variety
- Processing: anaerobic natural
- Drying: sun dried
- Sourcing: Pebble Coffee, Taiwan
圓石咖啡 Pebble Coffee 精品咖啡 咖啡生豆 – [強豆回歸]
衣索比亞單一品種微批次
衣索比亞 古吉 厭氧日曬處理 單一品種 WUSH WUSH G1 21/03批次
Ethiopia Guji Anasora Wush Wush Anaerobic Natural 120 #21/03
Coffee Review 202105 雙95分、202004 96分、202008 95分、202011 95分
Coffee Review 年度排名第10名、年度排名第14名
Coffee Review 2021005厭氧處理法主題評鑑最高分
國家 衣索比亞 (Ethiopia)
產區 歐若米雅 (Oromia)
古吉 (Guji)
安納索拉 (Anasora Woreda)
Yirba Muda Farm
海拔 2,250公尺
品種 Wush Wush
年雨量 約 1,800 mm
處理法 厭氧發酵
傳統精緻工法日曬乾燥處理法
(30KG 彩色單一品種小麻袋，含保濕內袋)
水分 11.2%
密度 831 g/l
水活性 0.63
本次要引爆的水果酒香炸彈，我們第一次是在2020年4月引進，這支作品我們是與美國廠商合作引進，第一年小量批次試作風味斐然，在Coffee Review上也留下96分的極高分數*。2020新產季的批次，我們在六月曾經到貨一個批次，極受好評之下立即售完。我們2020年4月上架的批次，據悉與美國烘焙商取得96分的批次是同一批次(同時入選2020年度排名第10名)，真的是物超所值。2020年這支豆款成績依舊驚人， 2020年8月95分***(同時入選年度排名第14名)，11月再拿下95分***。年度排名30席中，本豆款就佔了兩席，非常誇張。2021年5月的厭氧處理法專題評測，台灣烘焙業者Coffee Please (使用的生豆為20/03批次)以及美國烘焙業者Paradis分別烘焙送評，同以95分並列專題最高分。
本批次為特殊後製/發酵處理技術，生豆外觀、風味強度皆不同於傳統處理法。本批次為第三年契作客製化訂單，已特別要求配合廠商於出口前最後的處理提高瑕疵率的選別標準，2021年的批次豆像相較前兩年已大幅提升，可參考我們所附之生豆檢測照片。
風味短評 乾香為撲鼻的蘭姆酒、葡萄、莓果與芒果香氣。一入口以渾厚扎實的蘭姆酒、葡萄、酒漬櫻桃以深色莓果為主調,中段浮現草莓、水蜜桃、芒果與花香氣息,結尾帶有蘭姆葡萄乾、可可與些許香料感,風味強勁,層次複雜多變。
* 由台灣業者Coffee Please (https://www.coffeereview.com/review/ethiopia-guji-wush-wush-anaerobic-natural/) 以及美國烘焙業者Paradise (https://www.coffeereview.com/review/ethiopia-guji-wush-wush/) 分別烘焙送評，並列當月厭氧處理法主題最高分。
** https://www.coffeereview.com/review/ethiopia-wush-wush/ 此為美國烘焙商Reveal Coffee烘焙送評之評鑑分數，據美國合作廠商告知，使用之生豆與我們20200426報價單上架之wush wush 為同一批次。
*** 2019批次，合作廠商僅告知為Sidamo，今年討論製程地勢氣候等進一步資訊時，得知處理廠的位置其實位於Guji 的Anasora，由於舊習Guji為廣義Sidamo產區的一部份，所以就以Sidamo稱之。今年經過討論之後，已正名為Guji Anasora。
**** https://www.coffeereview.com/review/wush-wush-ginbo-keffa-ethiopia/ 此為國外烘焙商Equiano Coffee烘焙送評之評鑑分數。
***** https://www.coffeereview.com/review/wush-wush/ 此為國外烘焙商Red Rooster Coffee烘焙送評之評鑑分數。