Blind Assessment: Sweetly tart, high-toned. Black cherry, amber, lemon
verbena, hint of wine barrel, cocoa nib in aroma and cup. Juicy-bright
structure with vibrant acidity; velvety-smooth mouthfeel. Fruit-toned, sweetly
and gently fermenty finish.
The Bottom Line: A multi-layered, deeply complex yeast-fermented
Ethiopia Wush Wush cup with deep fruit, crisp cocoa, and a subtle sweet
ferment redolent of wine barrel.
Reviewed by Kenneth Davids, Coffee Review, May 2022.