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Ethiopia- Wush Wush (Red Honey)
Ethiopia- Wush Wush (Red Honey)
Ethiopia- Wush Wush (Red Honey)
Ethiopia- Wush Wush (Red Honey)
Ethiopia- Wush Wush (Red Honey)
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Load image into Gallery viewer, Ethiopia- Wush Wush (Red Honey)
Load image into Gallery viewer, Ethiopia- Wush Wush (Red Honey)
Load image into Gallery viewer, Ethiopia- Wush Wush (Red Honey)
Load image into Gallery viewer, Ethiopia- Wush Wush (Red Honey)

Ethiopia- Wush Wush (Red Honey)

Regular price $22.00

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only -17 left in stock

Name: Wush Wush

Country: Ethiopia

Producer: Dinkalem Ademe

Region: SNNPR

Varietal: 75/210 || 74/212

Process: Red Honey Process 

Altitude: 1,850- 1,950 MASL

Flavor Notes:  Apple Pie / Plum / Red Currant

 Typical processing for sun-dried natural Ethiopian coffee sees cherries entering the washing station atop donkeys or carried by hand. Usually contained in a plastic bag at this stage, the cherries are weighed with a traditional scale (often painted a rich shade of sea green) and the volume entered against the producer’s name in the washing station’s logbook. The smallholder receives their money, which is often used to purchase essentials such as food and school supplies, or to pay for rent on their huts and small sections of land.

Once the cherries are logged, they are usually carried straight to the drying table. But as we at Catalyst Trade prefer and pay premiums for—the first step post-harvesting for our Black Honey coffee is a quick hand sorting for consistency in coloration before being dumped into float tanks so that lower-density cherries can surface and be skimmed off for lower grade coffees or local consumption. The higher-density cherries sink to the bottom, displaying their quality by their weight. Lower density cherries are sent to the drying beds to be processed for lower grade coffees and local consumption.

Dinkalem’s washing station is one of the most cheerful we get to visit each year, with smiling faces all around, clean facilities, and a well-organized production flow. Dinkalem himself is a short, cheerful man who’s proud of all he’s accomplished in partnership with his wife, Sofia, for the area. Together they are a kind of power couple: she organizes charitable work such as educational sessions for children and food distribution to disenfranchised Keffa people, and he runs the coffee business in two locations (one in Wush Wush and one in Dinbira for washed and natural processed).

 They live in the town of Wush Wush in a rambling house that seems mostly hallways and surprising corners. Sofia is known for her kirkele, or lamb stew, which is the best we’ve ever tasted—it’s all savory chunks of stewed lamb so tender it drips off the spoon, gleaming fatty, buttery broth, and surprising layers of flavor that just keep revealing themselves on the tongue. They have 6 children, who love to play vigorous hide-andseek with our daughter.

Dinkalem is proud to produce mostly very high-end coffee. His washing station in Wush Wush is 6 years old this season and sits on two hectares, with long drying beds stretching to the far reaches of the property, which is bordered by the glorious forests so characteristic of Kaffa. Dinkalem has a four-disk Agard pulper with two repasser disks, which receives regular maintenance. The nearby Agama River provides water for the serpentine channels at Dinkalem’s washing station; after coffees have been pulped and fermented, they are placed on the drying beds to reach optimal moisture content.

The drying beds are composed of plastic and wire mesh on local tree materials, and parchment is typically dried at a depth of approximately 2 cm. The workers at the washing station carefully stir, hand-pick defects, and cover the parchment multiple times a day depending on sun or rain. Once they’ve reached optimal moisture content, the parchment is moved to the storage shed which is clean and made from sheet metal as is customary in the area. Dinkalem religiously prohibits shoes, perfume, and any food or beverages in the storage shed. Once he’s ready to transport the coffee, Dinkalem loads it in trucks and takes it to the warehouse in nearby Bonga, where it is analyzed by officials and registered with a grade. At that point it is then trucked to Addis Ababa.

We’ve worked with Dinkalem’s coffee for 5 seasons now. Each year it delivers characteristic lush fruit and very sweet qualities.

Enjoy $5 flat rate shipping on your whole order. 
We still offer free local Redding area pickup.

Please note: We roast to order three times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at order@theorycoffee.com.

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