Ethiopia Funky Wush Wush is a 120-hour anaerobic natural process coffee from producer Mamush Kabtimer in Chito, Gedio Zone. The coffee features the Wush Wush heirloom variety, a low-yield cultivar named after its village of origin. Grown in volcanic soil, the cherries are hand-picked and fermented anaerobically in sealed barrels for 120 hours, then dried on raised beds for 13-16 days to 10-11% moisture content. The cup is intensely sweet and juicy with notes of watermelon gummies, ripe peach, banana, and boozy sangria notes in the finish. As it cools, lemon frosting and cacao nibs emerge.
PERC Coffee was founded in 2010 by Philip Brown in Savannah, Georgia, beginning with a Diedrich IR 12 roaster sourced from eBay and initial deliveries made by bike and backpack. The roastery operates from a restored warehouse alongside an organic community garden, embedding sustainability into both coffee sourcing and physical space. Brown sources colorful coffees from various origins, prioritizing long term producer relationships that allow consistency and trust building. The roasting philosophy centers on small batch profiles crafted to maximize sweetness and varietal character, while monthly free public cupping sessions invite the community into the sensory experience of specialty coffee.
