Ethiopia Wush Wush
Introducing Ethiopia Wush Wush – A Highlight Of Incredible Ethiopian Coffee
From the remote village of Wushwush in Ethiopia’s Gedio Zone comes one of the world’s rarest coffees. Producer Mamush Kabtimer showcases the legendary Wush Wush heirloom variety through a meticulous 120-hour anaerobic fermentation, elevating this small-batch release into a truly transcendent experience.
Each cup unfolds like a story: bursting first with rich berry jam, shifting into the refreshing sweetness of ripe watermelon, and finishing with delicate florals that linger elegantly on the palate.
Grown in volcanic soil at 2025 meters and carefully dried on raised beds, this coffee represents the pinnacle of specialty craft—where ancient terroir and cutting-edge processing meet to create flavors once thought impossible.
Wush Wush isn’t just rare by volume. It’s rare because it reveals coffee at its most expressive: precise cultivation, intentional fermentation, and roasting aligned in harmony.
Our coffees are never flavored—every tasting note is a result of expert cultivation, thoughtful processing, and our precise roasting approach.
Coffee Details and Brew Guides
Origin: Ethiopia
Region: Chito
Producer: Mamush Kabtimer
Processing: 120hr Anaerobic Natural
Variety: Wush Wush Heirloom
Elevation: 2025 meters
POUR OVER BREW GUIDE:
Brew Device: Origami with Cone Filter Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 550 microns) Water: 300g at 205°F
Steps:
- Rinse the filter with hot water and discard the rinse water.
- Add 18g of coffee to the brewer.
- 0:00 - Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
- 0:30 - Center Pour 80g of water to reach 140g.
- 1:00 - Center Pour 80g of water to reach 220g.
- 1:30 - Spiral Pour 80g of water to reach 300g.
Goal Finish Time: 2:10 - 2:25
FELLOW AIDEN GUIDE Click Here For Fellow Aiden Brew Profile
AUTOMATIC DRIP MACHINE GUIDE: Recommended Ratios:
- 6 cups water | 58g Ground Coffee
- 10 cups water | 95g Ground Coffee
Pro Tips: ✔ Use white flat-bottom filters whenever possible. ✔ Pre-rinse filters for the best taste. ✔ Coffee tasting sour? Grind finer to increase brew time. ✔ Coffee tasting bitter? Grind coarser to decrease brew time.
FRENCH PRESS GUIDE: Coffee: 30g of medium grind coffee Water: 500g at 205°F
Steps:
- Steep for 4 minutes.
- Stir coffee and scoop off excess foam.
- Plunge 3/4 of the way to the bottom.
- Pour coffee and enjoy.
Experience the extraordinary—where ancient Ethiopian terroir meets modern innovation in every exceptional cup.
Choose options