Ethiopia Ana Sora【Wush Wush】

About This Coffee

The Wush Wush variety has attracted a lot of attention in recent years. This variety is grown wild around the village of Wushwush in the Kaffa region, and was registered as a variety and is now cultivated. As it has a various flavours depending on the region and microclimates, it is cultivated and studied not only in Ethiopia, but also particularly in Colombia. Once the coffee cherries are harvested, they are poured into float tanks for the specific sorting. The cherries are collected from the bottom of the water and any coffee cherries with obvious visible damage are removed by human eye and hand. They are then placed in a container lined with air-impermeable plastic, sealed and allowed to undergo anaerobic fermentation for approximately 100 hours. After the fermentation process, the coffee cherries are slowly dried in shaded African beds for approximately 40 hours. It has a lactic acid aroma similar to yoghurt, a ripe kiwi-like acidity and the elegant, floral sweetness of elderflower. The rich whisky-like aroma and body are delightful as an aftertaste.