ETHIOPIA - WUSH WUSH

BLACK CHERRY + CARAMEL + VANILLA

As a filter coffee, we get a brew with a lot of body, accompanied by notes of milk chocolate and berries. It’s a fruity coffee that, thanks to its chocolaty side, makes for a very pleasant experience. As for espresso, its acidity is perfectly balanced by an almost caramelized sweetness. Clear notes of cherry, grape juice, and dark chocolate can be distinguished.

Dinkalem Ademe has built a reputation for quality at his two wet mills in Keffa (in Wush Wush and Dinbira). He and his wife, Sofia, live nearby in Wush Wush, where Dinkalem oversees and manages activities at his wet mill.

The 2010 UNESCO declaration naming Ethiopia’s montane forests as biome preserves led to the adoption of a nationwide policy of participatory land management. By incentivizing the responsible economic use of forests for the purposes of agriculture—such as coffee production—the government hoped to protect and preserve remaining forests. At his washing station in Wush Wush, Dinkalem collects cherry from some 2,500 smallholders who grow coffee in their gardens as well as foragers who harvest wild cherry from the forests of Keffa.