Disclosure: This is a sponsored review. As always though, all opinions are 100% my own.
Wush Wush Village produces some of the most exciting coffees from Ethiopia. It is always a special treat to try them and even more exciting to try three different ones, which is what is currently available from Red Rooster out of Floyd, Virginia. In addition to this limited oxygen naturally processed coffee— my favorite from the set—they also have black honey and washed Wush Wush offerings.
The limited oxygen process begins with selecting only the highest-density cherries and then placing them in a controlled, limited oxygen environment to ferment with naturally occurring environmental yeasts. After this fermentation, the coffee is slowly dried on shaded beds in a more traditional natural process. It is an interesting twist on the more common anaerobic processes you see often now and the result is an exciting and dynamic cup.
The coffee begins with a punchy, fruit-forward fragrance that is intensely sweet. The flavors I picked up in the coffee included tropical fruits (like pineapple), dark red fruits (like pomegranate), and intense, candy-like fruit sweetness. The coffee has a crisp acidity that is very pronounced at the front of each sip. Its mouthfeel is big with a medium body that compliments the fruit profile well. The end of each sip lingers with a sparkling acidity and sweetness.
I found the coffee brewed best in pour over brewing methods, but it also made an exciting espresso and immersion brews helped boost the big body even more.
The Bottom Line
This limited oxygen Wush Wush was exciting and dynamic with lots of depth to its fruit profile. It’s a coffee that is fun to explore and delicious to drink each morning. If you can pick up the full set, do yourself a favor and try all three Wush Wush processing methods side-by-side too!
