WUSH WUSH - Ethiopia Natural Process

Three years we searched. Through countless cuppings and conversations, seeking that one Ethiopian natural that would stop time. Mamush Kabtimer answered our call from the highlands of Oromia, where ancient heirloom varieties undergo a daring 96-hour dry fermentation—four times longer than tradition dares. The result? Our first 90-point coffee. One sip is liquid poetry—sangria dancing with stone fruit, florals lifting like morning mist, all resolving into a honey-sweet finish that lingers like a beautiful memory. This is Ethiopia unleashed.

KEY PRODUCT DETAILS

90-point cupping score excellence (less than 1% of coffees achieve this)

Origin & Process: Anasora, Oromia, Ethiopia — Natural, 96-hour dry fermentation
Roast Level: Medium-Light
Tasting Notes: Sangria, fruit bomb, delicate florals, sweet honey finish
Best For: Pour-over perfection, adventurous espresso, contemplative sipping
Availability: Extremely limited 

EXPANDED PRODUCT INFORMATION

THE STORY

Some coffees announce themselves with fanfare. Others whisper promises that take years to fulfill. For three patient years, our founder Samuel Demisse—himself born in Ethiopia's Keffa province—searched for a natural process Ethiopian that would redefine what's possible. Not just high-scoring, but transformative. Not just fruit-forward, but symphonic.

Then came the email from Oromia. A producer named Mamush Kabtimer was attempting something audacious: extending natural fermentation to 96 hours. Where others saw risk, Mamush saw potential. Where tradition said "stop," innovation said "wait."

THE PROCESS

96 Hours That Changed Everything

In the world of natural processing, 24-48 hours is standard. Safe. Predictable. But Mamush's 96-hour dry fermentation walks the knife's edge between brilliance and disaster.

• Hours 0-24: Initial fermentation begins, sugars awakening
• Hours 24-48: Complexity building, fruit notes intensifying
• Hours 48-72: The danger zone—constant monitoring required
• Hours 72-96: Magic happens—unique compounds develop, creating our "sangria" signature

One degree too warm, one hour too long, and the entire harvest is lost. But when executed perfectly—as Mamush has done—it creates flavor combinations that shouldn't exist.

THE CUP

90 Points Breakdown

• Hot (195-185°F): Explosive sangria notes, wine-like intensity
• Warm (175-165°F): Fruit bomb emerges—think perfectly ripe peaches meeting tropical passion fruit
• Cool (155-145°F): Delicate florals bloom, adding jasmine-like complexity
• Finish: Sweet as wildflower honey, lingering for minutes

Cupping Score Details:

• Fragrance/Aroma: 9.5
• Flavor: 9.0
• Aftertaste: 9.0
• Acidity: 9.0
• Body: 8.5
• Balance: 9.0
• Overall: 9.0
• TOTAL: 90 POINTS

THE PRODUCER

Mamush Kabtimer - Anasora, Oromia

In the highlands of Oromia, where coffee trees grow wild among the forest canopy, Mamush Kabtimer tends his heirloom varieties with the patience of generations. His farm sits at 2,100 meters, where cool nights and warm days create ideal conditions for slow cherry maturation.

But Mamush is not content with "ideal." His 96-hour fermentation process represents a new chapter in Ethiopian coffee innovation—respecting tradition while pushing boundaries. Direct trade pricing ensures his risks are rewarded, his innovations supported.

THE DETAILS

Technical Specifications:

• Variety: Ethiopian Heirloom
• Altitude: 2,100 MASL
• Harvest: November 2024
• Arrival: Fresh crop, just landed
• Density: 67.4 (exceptional)
• Moisture: 10.0% (perfect stability)
• Water Activity: 0.538 (ideal preservation)

BREWING GUIDANCE

Pour-Over Perfection (V60/Chemex)

• Dose: 22g coffee to 360g water (1:16.4)
• Grind: Medium-fine (slightly finer than kosher salt)
• Temperature: 205°F (96°C)
• Bloom: 45g water, 45 seconds
• Total Time: 3:00-3:30
• Technique: Center pour with minimal agitation to preserve clarity

Espresso Adventure

• Dose: 18g in, 38g out (1:2.1)
• Time: 28-32 seconds
• Temperature: 200°F (93°C)
• Pressure: 9 bars
• Rest: 10-14 days from roast for optimal extraction

Pro Tips

• This coffee shines brightest 7-21 days post-roast
• Use soft water (50-120 ppm) for maximum clarity
• Let it cool—the magic happens between 165-145°F
• Try it as a long black to experience the full flavor journey

SUSTAINABILITY & SOURCING

Direct Trade Plus

• Mamush receives 3x Fair Trade minimum
• 5-year partnership commitment established
• Investment in fermentation infrastructure
• Knowledge sharing with neighboring farms

Environmental Stewardship

• Shade-grown under native forest canopy
• Zero chemical inputs
• Water conservation in processing
• Biodiversity preservation

• 90-point excellence (less than 1% of coffees achieve this)
• 96-hour process = 40% lower yield than standard processing
• Direct trade premium ensuring producer prosperity
  

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