Wush Wush, 120 Hour, Ethiopia Guji, Chito Size:5lbs COFFEE-TO-WATER RATIO: 1:15

COFFEE-TO-WATER RATIO: 1:15

or “wet hulled”

WATER TEMPERATURE: 196°F-199°F

I got to ask Alejo about his warm anaerobic honey process and heres what he had to say

The process of cold brewing mellows the intensity of bright

Wush Wush, 120 Hour, Ethiopia Guji, Chito Size:5lbs COFFEE-TO-WATER RATIO: 1:15Wush Wush, 120 Hour, Ethiopia, Chito Micro Lot Notes: Jasmine, Plum, Watermelon, Wild Berry, Red Wine, Chocolate Roast: (light City+) Producer: Mesfin Girma Region: SNNP Town: CHito Elevation: 2000 2300m Climate: Subtropical Variety: Heirloom Wush Wush Processing: Natural Fermentation: 120 hour Dry Anaerobic Dry Time: 12 to 21 days. Harvest Month: October January Originally found in Ethiopia, Wush Wush is a low yield, rare variety that has become