wush wush coffee beans

Recently, a niche variety of coffee beans has become popular, called wush wush (pronounced “wu shi,” also sometimes pronounced “wu xu”), originally from Wushwush Town near Kaffa in southern Ethiopia. It gained fame after being introduced to Colombia 30 years after its discovery.

Because of its strong adaptability to climate and soil, this niche bean offers highly variable flavors. Even wush wush from the same growing region can vary in taste due to subtle differences in microclimates, soil, and altitude. It is said that its flavor complexity rivals that of premium Gesha coffee, making it a mysterious, distinctive, and truly one-of-a-kind coffee bean.

The washed wush wush has deep floral notes and pu’er tea undertones, with sweet and tangy citrus acidity and a long finish. (Some describe it as herbal tea with sweet citrus and grapefruit notes.) The washed version already boasts rich floral aromas and excellent flavor, but an experimental processing method was tried at the bean’s origin: the Wush Wush Washed Processing Station applied anaerobic fermentation to the beans. The anaerobically processed wush wush has a unique, natural fruity sweetness—aromas of pomegranate syrup, plum syrup, green apple acidity, and a juicy mouthfeel.

Using a 1:16 coffee-to-water ratio, 19 grams of coffee, and a water temperature of 93 degrees Celsius for hand brewing, the resulting brew features vibrant citrus and grapefruit notes with a powerful impact.

Floral, fruity, and pu’er tea notes are present, and flavors vary depending on the growing region. Such noticeable regional influence and diverse flavor profiles explain why this niche coffee has sparked so much discussion.