WUSH WUSH - Ethiopia Natural Process

Back August 1st. This coffee returns once a year, timed to harvest; join the list to know the moment it arrives.

Three years we searched.

Through countless cuppings and conversations, seeking that one Ethiopian natural that would stop time. Mamush Kabtimer answered from the highlands of Oromia, where ancient heirloom varieties undergo a 96 hour dry fermentation, four times longer than tradition dares.

The result: a coffee our cupping table scored 90 points. Liquid poetry. Sangria dancing with stone fruit, florals lifting like morning mist, resolving into a honey sweet finish that lingers like a beautiful memory.

This is Ethiopia unleashed.