Wush Wush Coffee

Wush Wush is an Ethiopian-derived variety that Colombian farms have only recently planted, and Coffee Review describes it simply as Ethiopian-derived Arabica. Roasters pitch it as a rare heirloom from coffee’s ancestral homeland, which is marketing language rather than a documented pedigree, so read provenance claims on a bag with that in mind.

The cup is perfumed more than it is heavy. A honey-processed lot from Santander scored 94 on bergamot, lilac, pink peppercorn and plum with a syrupy mouthfeel. An anaerobic natural from Cauca reached 95 on guava, jasmine and blood orange zest, and a yeast-fermented natural from Huila also scored 95 with black cherry and lemon verbena.

All three lots score 9 across aroma, flavor, acidity and body, with aftertaste the only attribute that moves (8 for the honey lot). What separates them is the processing: honey leans spiced and caramelized, while the fermented naturals push toward tropical fruit and wine. That makes Wush Wush a variety where the process on the label matters as much as the name.