Filter · Washed · Honey, mint, jasmine, and green tea
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Wush Wush is a rare coffee variety from southwestern Ethiopia. In Colombia, it grows on Finca El Sinsonte in Tolima, at an altitude of 2,200 meters. There, it ripens slowly, developing a profile that is more reminiscent of good green tea than classic coffee. If you like tea-like coffees, this is your coffee.
Filter coffee. Especially good in V60, Hario Switch or Origami: there the floral notes are clearest.
Recipe for V60. Hario Switch or Origami also work very well, floral notes are clearest with percolation.
The washing process completely removes the fruit pulp: what remains is the pure character of the bean. The 48 hours of fermentation are long enough to develop the floral notes, but short enough not to overemphasize them. The result is a clear, tea-like profile that highlights the unique characteristics of the Wush Wush variety.
Wush Wush is a coffee variety from southwestern Ethiopia, genetically close to wild coffees, with a profile different from most Colombian varieties. On Finca El Sinsonte in Tolima, at an altitude of 2,200 meters, it shows its best side: floral, clear, with a tea-like elegance that you won't forget. The altitude ensures slow ripening, which concentrates the aroma.
The washed process with 48 hours of fermentation is deliberately chosen: it preserves the natural clarity of the variety without overpowering it. No co-fermentation, no additives, just the bean, the process, and the altitude. Freshly roasted in Berlin.
Wush Wush is a rare Arabica variety that originated in southwestern Ethiopia, specifically from the Keffa region. Genetically, it is close to wild Ethiopian landrace coffees, which gives it an exceptionally floral and tea-like aroma profile. In Colombia, it is cultivated only in a few locations because it requires higher altitudes and careful nurturing. In the cup, you will recognize it by its clarity and tea-like elegance, which is present in hardly any other variety in this form.
The tea-like profile arises from three factors: the genetics of the Wush Wush variety (floral precursors in the aromatics), the altitude of 2,200 meters (slow ripening concentrates the aroma), and the deliberate washed processing with 48 hours of fermentation (removes fruit pulp, preserves floral clarity). Together, this results in a coffee that is less reminiscent of Colombian espressos and more of a good green tea or jasmine tea. If you're looking for jasmine and bergamot in your cup, this is the coffee.
Filter coffee, ideally V60, Hario Switch, or Origami. Percolation extracts the floral notes more clearly than immersion. Medium-fine grind, 1:15 ratio, 92 °C temperature, brewing time approx. 2:45 minutes. French Press and Aeropress also work, but give more body at the expense of clarity. Espresso is not recommended: the profile is too delicate for high-pressure extraction.
The score is a rating by the Specialty Coffee Association (SCA): sensory evaluators assess the coffee in several categories (aroma, acidity, body, sweetness, balance, aftertaste, etc.) and award points. Anything above 80 officially counts as Specialty Coffee. Scores between 85 and 89 indicate excellent coffees with distinct characteristics. The Wush Wush, with 87 points, belongs to this category: it clearly stands out from commercial mass-produced coffee and exhibits its own distinct personality.
If you enjoy the floral, tea-like profile, you will also love the Azahar (co-fermented with coffee blossoms: jasmine, honey sweetness). If you're looking for fruit in your filter, the Honey Castillo is a good option (as a filter: clear mandarin). For even more complexity: Apricot OD (co-fermented with apricot, fruity-sweet) or Tropical Lulo (co-fermented with Lulo fruit, exotic-citrusy). All four work as filter coffees and complement each other well for rotation.