Ethiopia: Wush Wush Natural

Named after a small region in Ethiopia’s legendary Kaffa zone, Wush Wush is a rare heirloom variety prized for its vibrant and expressive character. This carefully processed lot—fermented for 120 hours—showcases the full potential of the variety, with layered tropical fruit, tea-like florals, and a rich, lingering sweetness. It’s a coffee that pushes the boundaries of what coffee can taste like.

Tasting notes: Cascara tea, lemon balm, fig

Sourced from the Kaffa region of Ethiopia, this Wush Wush lot from Radio Roasters Coffee offers a compelling look at one of the country’s most distinct specialty varieties. Because this coffee undergoes a natural process, the cherry is dried intact around the bean, a method often associated with heightened sweetness and complex, fruit-forward profiles. In the cup, the roaster identifies notes of cascara tea, lemon balm, and fig, a combination that highlights the delicate, herbal, and stone-fruit characteristics often found in high-quality Ethiopian naturals.

For those exploring the nuances of this specific varietal, it is helpful to reference the flavor wheel to better categorize the interplay between the bright citrus notes and the deeper, dried-fruit undertones. This selection serves as an excellent example of how regional terroir and careful post-harvest handling can elevate the unique genetic profile of the Wush Wush plant.