Ethiopia Guji Wush Wush Natural

Grown at 2,120 meters above sea level in the Guji zone of Ethiopia's Oromia region, this Wush Wush heirloom variety is carefully cultivated by producer Asnake Kassa in the subtropical highlands where rich soils and high altitude work together to develop exceptional complexity.

After harvest, the coffee undergoes a natural process with three days of dry fermentation before being laid out to dry for twelve days, allowing the fruit to slowly impart deep sweetness and vibrant character into every bean. The result is a cup that reflects the wild, terroir-driven beauty that has made Ethiopian coffees legendary — expect lush fruit-forward notes, floral aromatics, and a smooth sweet, lingering finish.