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ethiopia coffee

Ethiopia Wush Wush

by building 3 coffee · colorado springs, usa

expect hibiscus. this is ethiopia wush wush, a natural ethiopia from building 3 coffee.

hibiscus
$25buy from building 3 coffee

the bean

origin
ethiopia
process
natural
varietal
wush wush
status
in stock
ethiopia wush wush is a single-origin coffee from ethiopia, produced from the wush wush varietal and processed naturally, meaning the coffee cherries are dried whole before milling. natural processing tends to amplify fruit-forward character, and here that shows up as hibiscus, a floral, tart, berry-edged quality. building 3 coffee roasts this one, and given its delicate varietal and processing style, it responds well to gentler brew methods that preserve clarity and fragrance, such as pour-over or aeropress with water around 90-93°c. grind medium-fine and avoid over-extraction, which can muddy the floral top notes.

common questions

What does Ethiopia Wush Wush taste like?

ethiopia wush wush carries hibiscus as its primary tasting note, pointing toward a floral, tart, and fruit-forward cup. the natural process typically deepens that berry-like quality.

How is Ethiopia Wush Wush grown and processed?

this coffee comes from ethiopia and is made from the wush wush varietal, a relatively rare ethiopian cultivar. it is processed naturally, meaning the whole cherry is dried around the bean before milling.

How should I brew Ethiopia Wush Wush?

a pour-over or aeropress approach works well here, using water around 90-93°c and a medium-fine grind to highlight the hibiscus floral notes without over-extracting. keep brew time controlled to preserve clarity in the cup.

about building 3 coffee

...and that's the thing about coffee culture here. building 3 sits on north cascade, where the foothills start their gentle climb toward the mountains. you can feel the altitude working on your system, which makes finding a proper roaster all the more essential. they've carved out a reputation among people who know their beans from their blends. no pretense, just careful attention to what ends up in the cup. the regulars keep coming back because consistency matters when you're dealing with something as finicky as specialty coffee. mornings here have a different rhythm than what you'll find downtown. quieter, maybe. more focused on the actual coffee than the scene around it. their roasting approach leans toward bringing out what's already there in the beans rather than burying it under heavy manipulation. simple concept, harder execution than most places manage. the pour-over on a tuesday morning hits different when someone actually cares about water temperature.

all coffee from building 3 coffee

colorado springs, usa

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