Coffee Description
The result is a cup that’s intensely sweet and juicy. It has notes of watermelon gummies, ripe peach, and banana with a slight boozy note in the finish, kinda like sangria. As it cools, we get hints of lemon frosting and cacao nibs.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Wush Wush
Process
Natural + Anaerobic
Elevation
2000 masl
Region
Gedeo Zone, Yirgacheffe
About Mamush Kabtimer of Ethiopia
Funky Wush Wush comes from producer Mamush Kabtimer in Chito in the Gedio Zone. Wush Wush is a low-yield heirloom variety named after the village where it originated, Wushwush. Chito’s volcanic soil is ideal for growing high-quality coffee. The team hand-picks the ripest coffee cherries and transports them to the washing station. They then sorted for density and quality before being placed in sealed barrels to ferment anaerobically for 120 hours. They’re then rinsed and dried on raised beds for 13-16 days until they reach a 10-11% moisture content. They’re then stabilized in grainpro for 25 days before being milled and prepared for export.
Gedeo Zone, Yirgacheffe, Ethiopia
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
