Origin: Ethiopia
Region: Chito, Gedio
Variety: Heirloom
Altitude: 2025 masl
Processing: 120hr Anaerobic Natural
New
Wush Wush - Anaerobic Natural
Tasting Notes: Strawberry, Watermelon, Peach Tea
This Wush Wush comes from producer Mamush Kabtimer in Chito in the Gedio Zone. Wush Wush is a low-yield heirloom variety named after the village where it originated, Wushwush. Chito’s volcanic soil is ideal for growing high-quality coffee. The team hand-picks the ripest coffee cherries and transports them to the washing station. They then sorted for density and quality before being placed in sealed barrels to ferment anaerobically for 120 hours. They’re then rinsed and dried on raised beds for 13-16 days until they reach a 10-11% moisture content. They’re then stabilized in grainpro for 25 days before being milled and prepared for export.
Produced by smallholding farmers from trees of the rare indigenous
Ethiopia Wush Wush variety of Arabica. Processed by fermenting the fresh coffee fruit
in an oxygen-free environment for 120 hours before drying it in the whole fruit. Floral
and richly fruit-forward. Peach tea like tannins give this coffee its unique flavor. Roundly
sweet-savory structure with winy, bright acidity; satiny mouthfeel. The delicate finish
leads with notes of strawberry and watermelon.
Tasting Notes: Strawberry, Watermelon, Peach Tea
This Wush Wush comes from producer Mamush Kabtimer in Chito in the Gedio Zone. Wush Wush is a low-yield heirloom variety named after the village where it originated, Wushwush. Chito’s volcanic soil is ideal for growing high-quality coffee. The team hand-picks the ripest coffee cherries and transports them to the washing station. They then sorted for density and quality before being placed in sealed barrels to ferment anaerobically for 120 hours. They’re then rinsed and dried on raised beds for 13-16 days until they reach a 10-11% moisture content. They’re then stabilized in grainpro for 25 days before being milled and prepared for export.
Produced by smallholding farmers from trees of the rare indigenous
Ethiopia Wush Wush variety of Arabica. Processed by fermenting the fresh coffee fruit
in an oxygen-free environment for 120 hours before drying it in the whole fruit. Floral
and richly fruit-forward. Peach tea like tannins give this coffee its unique flavor. Roundly
sweet-savory structure with winy, bright acidity; satiny mouthfeel. The delicate finish
leads with notes of strawberry and watermelon.
Origin: Ethiopia
Region: Chito, Gedio
Variety: Heirloom
Altitude: 2025 masl
Processing: 120hr Anaerobic Natural
Sourced & Roasted With Intention
We individually profile and roast each coffee to their specific sweet-spot
Sourcing & Selection
Vesta direct sources 90% of our coffees directly from farmers and coops at origin. And uses trusted export partners for the remaining coffees.
All coffees are selected based on taste profiles. We believe that origin, processing and terroir all play a part to make each coffee unique.
Maintaining Relationships
You will notice that many of our coffees are available for multiple years. We are proud (and thankful) to be able to work with many of the same farmers year-after-year. Many times purchasing the farmers entire harvest. Helping the producer have some economic stability, and helping us with a consistent product year after year.