Funky 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 moisture content of 10-11%. They’re then stabilized in grainpro for 25 days before being milled and prepared for export. The result is a cup that’s intensely sweet and juicy. It has notes of watermelon gummies, ripe peach, and banana with a slight boozy note in the finish, kinda like sangria. As it cools, we get hints of lemon frosting and cacao nibs.