Ethiopia - Yirgacheffe Wush Wush - 96-Hour Anaerobic Natural - 8oz

Ethiopia Yirgacheffe Wush Wush 96-Hour Anaerobic Natural
Sama Village · Anasora · Oromia · Ethiopia

The vibe: Buckle up. This is not your coworker's office coffee. Israel Degafa — yes, the same guy behind the Kochere Yeast Fermentation — took Grade 1 Wush Wush cherries, sealed them in airtight bags for four full days, personally checked on them around the clock while his proprietary "alcoholic" fermentation protocol worked its magic, then finished them off drying on raised beds in the Ethiopian sun. The result is a fruit bomb so juicy, so vibrant, and so winey that it almost doesn't feel like coffee. Almost. It absolutely is, and it's incredible.

What you'll taste: Imagine someone blended a strawberry-banana smoothie, squeezed in some fresh lemonade, stirred in a handful of blackberries, and then — just for fun — finished it with the dry, elegant finish of a really good white wine. That's this cup. Full bodied and silky smooth, surprisingly clean given how intense the fermentation is, with a crisp winey finish that lingers in the best possible way.

The coffee equivalent of that one friend who shows up to brunch with a bottle of something you've never heard of and it's the best thing you've ever tasted.

How it drinks

• Body: Full and silky — substantial and smooth all the way through
• Acidity: Crisp and intensely sweet — zesty and bright, rounder and more fruit-forward 
• Best for: Pour over is the only answer here — you want every layer of that strawberry-blackberry-lemon complexity to come through clearly. 

Who should grab this bag?

• You want the most adventurous, fruit-forward cup on the menu — and you're ready for it
• You love natural process coffees and want to see what happens when someone turns the dial all the way up
• You appreciate winey, complex acidity that actually goes somewhere interesting
• You brew pour over and you take your rest time seriously
• You want to serve something that makes guests stop mid-sentence and ask what they're drinking
• Hard pass if fruit-forward coffee sounds like too much

The nerdy stuff