ETHIOPIA BLACK HONEY WUSH WUSH GINBO #1964

Tastes Like: Pomegranate, Nougat, Green Apple

Curator’s Notes: Brand new from our friends at Dapper & Wise, Ethiopian Wush Wush Ginbo is as fun to drink as it is to say. The body of this honey-processed light roast is robust, silky and smooth, like nougat or a malted milkshake. Flavor profile is balanced and sweet, with some jammy red fruit upfront, a nice restrained acidity, and a finish like sugar-dusted florals with the tangy sweetness of a freshly picked green apple. Wush Wush, a relatively new name to specialty Ethiopian coffee, has been experiencing a surge of “coffee celebrity” popularity over the last few years, with a lot of comparisons to the famous Gesha varietal. Like Gesha, Wush Wush can either refer to coffee from the Wush Wush village itself (such as this one) or a specific varietal that’s been identified from the region and exported to other coffee-growing countries like Colombia. This was grown by 2500 small farmers around the Wush Wush village that cultivate these wild-growing coffee plants in the foothills where coffee was first discovered. The area around the Agama river is known for its distinctive red-colored soil, where high concentrations of nitrogen and other organic matter provides an ideal environment for high-end coffee. The result is this incredibly balanced, fruity-floral, easy-drinking coffee that, similar to Gesha, hearkens back to the very origins of Ethiopian coffee itself.

Bottom Line: You’ll love this coffee if you love high-end Ethiopian coffees, mixed berry pie, or the scent of all those new spring flowers when you open the window.

Ginbo is only the second Wush Wush we've ever carried at Bean Box, and the first was gone in a heartbeat! Reserve your bag today and don't miss your opportunity to ride the Wush Wush wave, the up-and-coming star of luxury Ethiopian coffee.

This lot is the result of careful and intentional post harvest sorting and processes, creating a beautiful coffee with a heavy body, and subtle, but present jammy fruity notes. Once the cherries are delivered to the washing station, they are hand sorted for color, removing much of the under and over ripe cherries, followed by a quick dip in the pool, aka cherry floating. When submerged in a tank of water, the more dense (tastier) cherries will sink to the bottom, so by skimming off the floaters, the denser cherries remain to move onto the next steps. These cherries undergo another round of hand sorting, then they’re off to be pulped, a process which separates the parchment from the cherry skin. For this lot, the cherries are pulped to intentionally leave a bunch of the mucilage on the parchment. This is what the ‘black honey’ refers to - thanks to the sticky mucilage, the parchment takes on some dark/blackish splotches. So no, despite the fun name, no honey was harmed in the making of this coffee. They’re then fermented, then dried on shaded raised beds until they achieve the ideal moisture content that makes them shelf stable, foodsafe, and ready for their ocean voyage to Dapper & Wise!