TL;DR for Roasters
What Wush Wush delivers
Wush Wush isn't a processing method—it's a genetic variety. When done right, it produces one of the most intensely fruity cups in specialty coffee.
Cup profile breakdown
Aroma
Intensely fruity—tropical, strawberry, floral honey. Fills the room.
Flavor
Sangria, fruit punch, tropical cocktail, wine-like sweetness.
Acidity
Bright but balanced by sweetness. Wine-like structure.
Body
Medium to heavy. Syrupy when processed naturally.
The Origin Story
Where Wush Wush comes from
Wush Wush takes its name from a small town in the Keffa zone of southwestern Ethiopia—the region that gave coffee its name (Keffa → Kaffa → Coffee). This is where coffee originated as a species.
The variety was identified in the wild forests around Wush Wush town and recognized for its exceptional cup quality. It's part of Ethiopia's vast genetic treasure chest of coffee varieties—estimated at over 10,000 distinct landraces.
What makes Wush Wush special isn't just the genetics—it's how those genetics express themselves in the cup. The variety produces naturally complex fruit notes that processing can enhance but not create from scratch.
Key facts
- → Origin: Keffa zone, southwestern Ethiopia
- → Discovery: Identified in wild forest near Wush Wush town
- → Type: Ethiopian heirloom landrace variety
- → Yield: Lower than most commercial varieties
- → Processing: Both natural and washed available
The Keffa zone is where coffee was first discovered growing wild—making Wush Wush a true origin variety.
Buying Guide
What to ask for when sourcing Wush Wush
Natural Wush Wush
The most common and typically the most expressive. Natural processing amplifies the variety's inherent fruit character.
- → Expect: Maximum fruit intensity, wine-like sweetness, heavy body
- → Best for: Single origin espresso, pour-over showcases, competition
- → Watch for: Over-fermentation can tip into boozy or off-putting. Quality control matters.
Washed Wush Wush
Less common but reveals the variety's floral and citrus notes with more clarity. Cleaner cup, still expressive.
- → Expect: Floral complexity, citrus brightness, lighter body, cleaner finish
- → Best for: Pour-over programs, customers who find naturals too intense
- → Rarity: Harder to find. Most Wush Wush is processed naturally.
Questions to ask your importer
- 1. Is this single-variety Wush Wush or mixed with other heirlooms?
- 2. What's the elevation and specific location?
- 3. How was fermentation controlled during processing?
- 4. What are the moisture and water activity readings?
- 5. When was it harvested and shipped?
- 6. Can I get a pre-ship sample before committing?
Application Guide
How to use Wush Wush on your menu
Flagship single origin
This is showpiece coffee. Feature it as your premium offering where you can tell the story and charge appropriately.
Competition coffee
Wush Wush's complexity and unique profile makes it a strong contender for barista competitions and cup tastings.
Limited releases
Position as a special release. Limited availability creates urgency and justifies premium pricing.
Espresso-based drinks
The intensity holds up in milk. Can create signature drinks that showcase fruit-forward profiles.
Staff training
Use Wush Wush to calibrate palates. It's an education in what Ethiopian coffee can achieve at its best.
Not for blending
The price point and distinctive character make it inefficient for blends. Let it shine solo.
Roasting Notes
How to roast Wush Wush
Wush Wush rewards careful roasting. The goal is to preserve the delicate fruit aromatics while developing enough sweetness for balance.
Natural vs washed considerations
Natural Wush Wush
Lower charge temp. Watch for scorching from sugary exterior. Development can be slightly longer.
Washed Wush Wush
Standard Ethiopian washed approach. Focus on preserving floral aromatics. Quick development.
Sample roast before committing to a profile. Wush Wush lots vary significantly—cup quality guides roasting decisions.
Current Inventory
Wush Wush lots available
Other Ethiopia lots:
WUSH WUSH
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