Ethiopia Super Wush ASD Natural

Ethiopia

Ethiopia Super Wush ASD Natural

Monday Roast
chocolate - blueberry - basil

Regular price $26.95 You're saving!


*Monday ROAST. This coffee is only ROASTED on Mondays. 

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Please note: Your entire order will be shipped together - as often this causes a delay if you order in advance. If you would not like your order shipped together, please order separately. 

 

 REGION: Oromia     FARM: Adola Washing Stations and Dry Mill     FARMER:   Israel Degafa

ALTITUDE: 2000-2300 M     VARIETAL: Wush Wush       PROCESS: Natural 120 Dry Fermentation     ROAST: Medium-Light
 

The Wush is back, but it is the 'Super Wush', with a sweet aroma of blueberry jam. Flavor notes of chocolate, intense blueberry and a basil finish. Try it and tell us your flavor notes. 

 

Ethiopian Heirloom- Wush Wush, which is a myriad of local native Typica hybrids, plus new and improved varieties based on the old strains. With an Anaerobic Natural Process ASD. 

The washing station is surrounded by a governmental forest reserve. The producer, Israel Degfa, has invested in both supporting local farmers and their communities, and in post-harvest development and quality control.

 

About thousand smallholder farmers deliver small quantities of cherries on a daily basis to the communal washing station, or to collection centers in the nearby villages. The average farm size for producers delivering to the Adola Washing Station is two to three hectares, which is larger than the average farm in Ethiopia. These semi-forest farms have red clay soil and coffee grows amongst Kerero, Tikur Enchet, Besena and Berbera trees. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have fewer than 1500 trees per hectare, and one tree typically produces a quantity of cherries equal to less than 100 – 200 grams of green coffee.

 Besides the ability to produce great coffees on a good scale, we work with Israel because he genuinely cares  about the farmers. He grew up in a coffee producing area, and he shows great respect for the farmers, both as business partners and as people.

Community outreach through education
Israel builds schools to support the local communities. He contributes the land and pays for the construction, and ensures access to clean water for the students. The government is in charge of managing the school and paying its teachers, and Israel provides school materials on occasion. Israel has already built schools in Adola, Kercha (Mokonesa and Mokonesa Bulga) and is currently constructing schools in Gelana Gesha and Kilenso Mokonesa. They strongly support education, this Nordic Approach supports Israel’s school projects as part of our buying program which means when you buy coffee and you are supporting these school projects too.

 

Harvest and cherry selection

Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. Israel generally pays a higher price for good quality cherries, normally 2-4 Birr/kg on top of the general cherry prices.

 

Soaking and pre-sorting

The cherries are soaked in water. The healthy cherries will sink, while the diseased and damaged cherries will float and are skimmed off and removed. The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.

 

Fermentation

Anaerobic natural process for 120 hours (5 days) and then dried on African Beds for 12-21 days. When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.

 

Drying and hand-sorting 

The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.

 

This coffee has an award-winning history - with last year's lot scoring 96 from Coffee Review and winning top 10 coffee of the year.








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