Disclosure: This is a sponsored review. As always though, all opinions are 100% my own.
Over the past week or two, I’ve been enjoying a diverse lineup of coffees from Los Angeles roaster, LAMILL Coffee. The set included some crazy anaerobics, a chilled anaerobic natural from Panama (a variation of anaerobic I had not tried before), a honey-processed Costa Rican (one of my favorite processing-origin combos), and this Wush Wush varietal from Ethiopia. This coffee was sweet, punchy, and a lot of fun to drink.
The coffee began with a sweet fragrance full of berry notes. The berries carried through to the flavor that was full of raspberry, strawberry, and dark fruit notes. The acidity was punchy and complimented a rich, syrupy mouthfeel. The juicy sweetness was pronounced throughout the cup and reminded me of cherry candy. There were floral undertones throughout, but the sweet fruit notes were the heavy hitters throughout the cup.
The Bottom Line
I love naturally processed Ethiopians and this one was an interesting mix between what I consider a “classic” natural Ethiopian and the more exotic anaerobic offerings nowadays. It was full of fruited notes but still had a very refined profile (in contrast to some anaerobics that can be a bit too “fermenty” for my preferences).
