This Wush Wush variety coffee is sourced from the Chito area of Guji, Ethiopia, grown by local smallholders at an altitude of 2300 meters. It undergoes an extended 96-hour anaerobic natural fermentation process. The cup profile is intensely expressive and fruit-driven, featuring notes of watermelon, strawberry, grape, blackberry, ripe melon, papaya, and lemonade, complemented by white wine-like depth and floral aromatics. It offers a clean, complex character with vibrant acidity and a silky, syrupy body, finishing with a lingering honeyed sweetness.
A two-person operation out of Orange County, Second Spin takes its name from a now-closed local vinyl shop, hence the record-store language throughout: "Coffee Playlist" for the regular lineup, "Limited 66" for small-batch drops, "Classics" for everyday staples. The founders spent fifteen years as baristas, managers, and roasters before launching their own roastery, with an emphasis on farmer-direct sourcing and experimental processing. Current offerings lean heavily into anaerobic fermentation and thermal shock lots from Colombian producers. The approach is light-roasted, fruit-forward, priced to stay accessible.
