Introduction of anaerobic fermentation Coffee Bean Flavor Coffee washing Station of Ethiopian native species WushWush

Wush Wush, which originated in the small town of Wush Wush in the Ethiopia-Cafa Forest, was introduced to a small boutique coffee farm in Colombia 30 years ago. Wush Wush, like Geisha, is a native species from Ethiopia. The difference is that Wush Wush did not shine until it was brought to Colombia, with a flavor and level no less than that of high-end Rosa Coffee.

Wush Wush Variety is so rare that there is not much information about it. It is thought to have originated in Gbarnga, southwest of Gima. It is similar to the rose summer variety, but its wine aroma is more obvious than the rose summer variety.

This rare small batch release is an experiment involving anaerobic fermentation in the famous Wush Wush region of Ethiopia. This miniature batch is already delicious, but by adding limited oxygen to the experiment, the cup outline now promotes a unique, natural fruit sweetness, creating a unique cup. The aroma of pomegranate syrup and plum sugar is immediately emitted during brewing. After cooling, the acidity of the green apple comes, bringing a juicy taste that can be paired with almost anything.

WOSH WUSH WASHING STATION

By Catalyst Trade

Dinkalem's washing station is full of smiling faces, clean facilities and well-organized production processes. Dinkalem himself is a short, cheerful man who is proud of the achievements he has made in the region with his wife Sofia. Together, they are a husband and wife of power: she organizes charitable work, such as children's education courses and food distribution to the disenfranchised Keffa, and he runs a coffee business in two places (one in Wush Wush and one in Tinbila, for washing and natural-treatment).

They live in a house in the town of Wush Wush, which looks mainly like corridors and surprising corners. Sofia is famous for her kirkele or mutton stew.

Dinkalem prides itself on producing very high-end coffee beans. He has been using the Wush Wush washing station for six years, covering an area of 2 hectares, with a long drying bed extending into the distance of the estate, which is surrounded by the lush forest peculiar to Kafa. Dinkalem has a four-plate Agard pulper and two replacements for regular maintenance. The nearby Agama River provides washing water through the serpentine channel of the Dingkalum washing station; after coffee is pulped, fermented and washed, it is placed on a drying bed to achieve the best moisture content.

The drying bed consists of plastic and wire mesh and is covered with local tree material, and parchment is usually dried at a depth of about 2 centimeters. Workers at the washing station carefully stir the hand-picked defects and cover the parchment several times a day according to sunny or rainy days. Once they reach the optimal water content, the parchment is transferred to a clean storeroom made of metal plates used in the area. Dinkalem religiously forbids shoes, perfumes and any food or drink in storage sheds. Once he is ready to deliver the coffee, Dinkalem will truck it to a warehouse in nearby Bonga, where officials will analyze and register the grade. It will then be shipped to Addis Ababa.