Three Pour Method
- First pour, 50g of hot water, allow coffee to bloom for 35 seconds
- Second pour, continue the pour until you reach 150g hot water in total
- Third pour to 250g of hot water in total (start this pour when the water reaches the coffee bed)
- Enjoy

About Wush Wush
The Wush Wush coffee variety is a unique and highly sought-after coffee that originates from Ethiopia. Like many Ethiopian varieties, it is part of the country's genetic coffee diversity. It's known for their floral, tea-like, and often exotic fruit notes.

Processing
Harvest only fully ripe cherries, to eliminate all unwanted dirt, stems and leaves. Oxidation for 12 hours in plastic bags. The cherries are depulped and undergo an additional oxidation period in tanks for 12 hours. The coffee is then fermented anaerobically for 42
hours in a sealed environment.

Finally, a thermal shock is carried out the coffee is washed in hot water at an average temperature of 50 °C to finishing the fermentation process. Quenching is a specific method of rapidly cooling down coffee beans or cherries. It is a critical step in various coffee processing methods as it contributes to fixate the volatile compounds and aromas produced during oxidation stages. The combination of hot and cold water first opens the pores and layers in the bean and then fixates the volatile compounds.

*Prime window for drinking is 2 to 4 weeks post roast.
If the coffee is fresh be sure to bloom 40 seconds.

*A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences