Brewing Recommendation: Filter Brew / Modern Espresso
Prior to recent efforts to identify the many varietals found in the wild or certain farms, Ethiopian coffee varietals remained largely under-researched; most of the times, farmers simply gather seeds from their nearby lands and plant them in their backyards or farms, and refer to them as "heirloom" varietals since it's passed down from generations to generations.
Among the coffee produced across Ethiopia, coffee experts found that coffees from the Wush Wush region (yes, that's where the varietal gets its name from) are better tasting than the average Ethiopian coffees - it then became one of the earlier single varietals that was singled out and cultivated for commercial production.
The varietal was then brought to Colombia for research purposes, but became vastly popular over there as well. You can read more about its journey in Colombia here.
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a country in the Horn of Africa.
Ethiopia is said to be where all coffees come from, and coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries.
Guji is a zone in Oromia Region of Ethiopia, named after a tribe of the Oromo people.
Wush Wush is a region in Ethiopia where the single varietal Wush Wush is named after.
Anaerobic Natural is a processing method where an extra step of fermenting the coffee in an anaerobic environment is involved before the usual natural process.