Sourced from the high elevations of Oromia in the Hambela area, this Wush Wush comes from the rare varietal first discovered in Ethiopia’s Bench Maji zone and now cultivated by farmers working at altitudes between 2,100 and 2,300 meters. The cherries undergo a meticulous 120-hour dry fermentation in sealed containers before being dried slowly on raised beds for 18 to 21 days. This extended fermentation brings out the explosive fruit character and wine-like complexity that define Wush Wush while preserving its natural elegance. Many of the trees are decades old and produce low yields, making this coffee both rare and exceptional. The result is a true expression of modern Ethiopian specialty coffee, where careful experimentation, high elevation farming, and advanced fermentation techniques come together to create something remarkable and forward-thinking.