This Ethiopian Wush Wush comes from producer Mamush Kabtimer in Chito, Gedio Zone, at 2025 meters altitude. It is a rare indigenous heirloom variety processed using anaerobic fermentation in sealed barrels for 120 hours, then dried on raised beds for 13-16 days. The coffee features a floral, fruit-forward profile with strawberry, watermelon, and peach tea notes, bright acidity, satiny mouthfeel, and a delicate finish.
Jerad Jay founded Vesta Coffee Roasters in 2015 in Las Vegas, starting with a micro drum roaster in his kitchen in downtown Las Vegas. The roastery now sources roughly 90 percent of its coffee directly from farmers and cooperatives at origin, with an emphasis on sustainable growing practices and long term relationships. Vesta roasts specialty grade coffee with a focus on balance and precision, letting the nuanced flavors of each lot come through. The operation has grown from that kitchen into a full roastery with multiple locations across Las Vegas, packaging in recyclable nitrogen flushed bags to maintain freshness.
