Rum, berry and tropical flavor like jackfruit and mango.
This anaerobic processed coffee carries a strong winery based flavor of rum, with aroma of jackfruit, 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 4th 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.
- Origina: Ethiopia
- Region: Guji zone, Anasora Woreda
- Producer: Yirba Muda Farm
- Altitude: 1900-2350m
- Cultivar: Wush Wush
- Processing: anaerobic natural
- Sourcing: Pebble Coffee, Taiwan