Tennessee

WHAT IS A Washed Experimental PROCESS?

It belongs to the Experimental coffee processes.

IN THIS COFFEE:

Double-stage fermentation protocol beginning with a 72-hour whole-cherry anaerobic phase in bags, followed by depulping and an additional 72-hour parchment fermentation, finalized by a thorough wash and a 10-day slow dry on raised beds.

GENERAL INFORMATION:

• NAME: Wush Wush
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Renowned for its extraordinarily articulate and floral cup quality, displaying an intense, clean fruit acidity, a delicate silky texture, and a highly complex, elegant finish reminiscent of rare wild landraces.

GENETIC ORIGIN & HISTORY:

A rare heirloom variety tracing its roots back to the lowlands of Wushwush, Ethiopia. Known for its distinct genetic uniqueness and striking cup profile that rival the finest Geshas, it was introduced to high-altitude boutique farms across Latin America. The plants require precise agronomic care, thriving on steep, nutrient-rich soils where slow cherry development maximizes concentrated sugars and complex organic acids.