Ethiopia Yirgacheffe Wush Wush 96 Hour Anaerobic Natural (Roaster’s Choice)
If this sounds familiar, it’s because we’ve been obsessed with all things Ethiopian coffees…especially this Wush Wush from the Yirgacheffe region! This coffee was processed using a unique anaerobic fermentation process referred to as “alcoholic.” You can probably already tell this one’s going to be winey! Once fermentation is complete, the cherries are dried on raised beds under the sun using the natural (dry) processing method.
The result is a flavor-packed coffee with bright, crisp acidity and a dry, wine-like finish. It has a smooth, silky body, excellent balance, and delivers a surprisingly clean cup despite the intensity of the fermentation process. In my tasting, I picked up on strawberry and banana smoothie notes, along with juicy blackberry, lemonade, and sugar cane. The finish is reminiscent of an elegant white wine—dry yet smooth, crisp but not overly tangy.
If this sounds familiar, it’s because we’ve been obsessed with all things Ethiopian coffees…especially this Wush Wush from the Yirgacheffe region! This coffee was processed using a unique anaerobic fermentation process referred to as “alcoholic.” You can probably already tell this one’s going to be winey! Once fermentation is complete, the cherries are dried on raised beds under the sun using the natural (dry) processing method.
The result is a flavor-packed coffee with bright, crisp acidity and a dry, wine-like finish. It has a smooth, silky body, excellent balance, and delivers a surprisingly clean cup despite the intensity of the fermentation process. In my tasting, I picked up on strawberry and banana smoothie notes, along with juicy blackberry, lemonade, and sugar cane. The finish is reminiscent of an elegant white wine—dry yet smooth, crisp but not overly tangy.
If this sounds familiar, it’s because we’ve been obsessed with all things Ethiopian coffees…especially this Wush Wush from the Yirgacheffe region! This coffee was processed using a unique anaerobic fermentation process referred to as “alcoholic.” You can probably already tell this one’s going to be winey! Once fermentation is complete, the cherries are dried on raised beds under the sun using the natural (dry) processing method.
The result is a flavor-packed coffee with bright, crisp acidity and a dry, wine-like finish. It has a smooth, silky body, excellent balance, and delivers a surprisingly clean cup despite the intensity of the fermentation process. In my tasting, I picked up on strawberry and banana smoothie notes, along with juicy blackberry, lemonade, and sugar cane. The finish is reminiscent of an elegant white wine—dry yet smooth, crisp but not overly tangy.