A washed coffee from Jimma, in western Ethiopia. Syrupy and sweet, with honey, peach and hibiscus.
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Many Ethiopian coffees bring together cherries from a number of small farms. This one comes from a single farm. Our importer has bought its naturals for a couple of years, and this is the first washed lot they've taken from it.
Grown on a 13-hectare farm in Kedamesa, in the Duromina area of Jimma, at 1,975 to 2,200 metres. Most of it is 74110, a variety the Jimma research center picked out from local heirloom trees.
Our importer's notes: honey first, then peach, ripe strawberry and hibiscus tea, with a hint of mango and a lemon-ice brightness on top. We'll add ours after we cup the finished blend.
Every bag is hand-stamped and numbered in the series. A QR on the back opens the full issue online: the story of the lot, how we roasted it, and a brew note. 250g, roasted fresh the week it ships.
Many of you told us you loved the Wush Wush. So we went looking for something close to it, but a coffee everyone could enjoy, even if fruity and wild isn't your thing. This one is sweet. Honey first, then peach and strawberry.
The difference is what happens after the coffee is picked. Every coffee bean grows inside a small fruit, the coffee cherry. The Wush Wush was a natural, dried whole with the fruit still on, which is a big part of why it tasted so fruity. This one is washed. The fruit comes off first, and only the bean is dried. Same country, different process, and we'd love to hear which one you like better.
A pour-over starting point for Nº 06. Go finer or hotter for more body, coarser for a cleaner cup, then dial it to your taste.
We roasted a small test batch first, then four more the same afternoon, and chased the same slowdown at first crack through all five.
A washed lot from a single farm in Kedamesa, in the Goma district of Jimma, grown at 1,975 to 2,200 metres. Mostly 74110, one of 42 selections the Jimma Agricultural Research Center has bred out of local heirloom trees, and one of the more common ones on Ethiopian farms. Screen 15 to 17, 0.2 defects per 300g, landed August 2026. Our importer scored it 91.7, high enough to sit in the band they call outstanding (their scale runs to 110, not 100).
Five batches on the Bullet, one hot afternoon. The first was a 500g test to learn the coffee, and it ran fast: first crack at 6:08. The next four were 660g each. They cracked between 7:01 and 7:10, at 385 to 388°F, a few degrees lower than the Kenya or the Las Lajas, and dropped between 8:11 and 8:46, all about 16 to 18°F past first crack. 3,140g of green in, 2,737g out. Same thing every time. About 30 to 45 seconds into first crack, the roast slowed way down. I tried four different ways of handling the heat at crack. The dip got shallower or deeper. It never went away.
City to City+, the light end. Every batch lost about 12 to 13.5% of its weight, close to what the Kenya lost, so this one sits right next to Nº 04 and well lighter than Nº 05. I aimed for the bright side on purpose, where our importer found the peach, strawberry and lemon. Nancy and I cupped all five the next day. The small test batch was the cleanest: warm and bakery-sweet, with a clean finish. The fruit hadn't shown up yet. That's normal one day in, so we'll cup the blend again once it's rested. Give it 7 to 10 days off the roast date on the bag. Our importer didn't give a rest window for this lot, so that's our usual one for filter coffee.
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