Ethiopia Yirgacheffe Wush Wush 96 Hour Anaerobic Natural
Info
Purchased from: Captain's Coffee
Origin: Yirgacheffe, Ethiopia
Farm: Israel Degafa
Varietals: Wush Wush
Grade: 1
Purchase Date: 2025-10-07
Purchase Cost: $54.95
Purchase Gram: 2268g
Used Gram: 1605g
Remaining Stock: 663g
Last Roasted: 2026-02-10
Link to original listing: Link
Notes from supplier website:
Quick refresher: Wush wush (or Wushwush) is a village in the Keffa region of Ethiopia and also an heirloom variety of coffee (named for that village, of course). With wush wush gaining popularity in the specialty coffee world, farmers in other regions of Ethiopia have begun cultivating it, so not every wush wush comes from Keffa. Kind of a “every square is a rectangle but not every rectangle is a square” situation. And the bean is popular for a reason – it’s bright, sweet and super juicy!
If this all sounds familiar, it’s because we just can’t get enough of Wush Wush lately! This particular lot comes to us from producers in Yirgacheffe processed by renowned coffee veteran Israel Degafa. Israel and his team upped the ante with this microlot with a proprietary anaerobic fermentation he calls “alcoholic”. You can already guess this one’s gonna be winey! So after a grade 1 sorting of the best cherries, he places them in airtight bags in a cool environment to ferment for 4 days (96 hours). During this fermentation period, the coffee cherries are checked frequently to ensure fermentation is progressing according to Israel’s strict protocols. Finally, the cherries are finished drying on raised beds in the sun in the natural or dry processing tradition.
The result is a fruit bomb with lovely, crisp acidity and a dry, winey finish. It’s got a silky, smooth body, good balance and makes for a surprisingly clean cup despite the intense fermentation. My samples had a strawberry and banana smoothie vibe along with notes of juicy blackberry, lemonade and sugar cane. The finish reminds me of an expensive white wine - dry yet smooth, crisp but not tangy. Compared to our 120 hour Wush Wush from Guji, this one is a little less funky and wild, more refined but just as juicy!
**Recommended Roast Range:** City to Full City (Light to medium)
Start at City (light) or just about 30 seconds into rolling first crack. From there, go a bit darker if desired, but find it best not to go any darker than Full City (Medium or after the end of first crack and before 2nd crack starts). Most folks will prefer a City + or at the tail end of first crack. Lighter roasts will have more zesty acidity while medium roasts will accentuate more body and rounded sweetness. Longer rest times are recommended (up to a week or longer) for optimal brewing performance.
Roast Batches
Feb 10 2026
Roast Details
| Roast Level | Time to FC | Drop Time | Charge Temp | Charge Weight | Final Weight | Loss % | Indoor Temp | Indoor Humidity |
|---|---|---|---|---|---|---|---|---|
| Light | 8:28 | 9:02 | 375°F | 380g | 337.2g | 11.3% | 59.7°F | 49% |
Notes
- First time trying HiBean on Windows
- Also looked through HiBean Community shares on various roasts and decided to try something a bit different today
- Lower charge temp + no soak + no fan changes
- Ended up with a quicker roast overall - we'll see about flavor
Roast Log
Jan 28 2026
Roast Details
| Roast Level | Time to FC | Drop Time | Charge Temp | Charge Weight | Final Weight | Loss % | Indoor Temp | Indoor Humidity |
|---|---|---|---|---|---|---|---|---|
| Light | 13:14 | 13:39 | 400°F | 400g | 350.8g | 12% | 61.0°F | 40% |
Notes
- Chaff build up was burning by the end
- So very smokey & lots of chaff on this batch
- Still don't like this bean
Roast Log
Dec 06 2025
Roast Details
| Roast Level | Time to FC | Drop Time | Charge Temp | Charge Weight | Final Weight | Loss % | Indoor Temp | Indoor Humidity |
|---|---|---|---|---|---|---|---|---|
| Light | N/A | 11:26 | 425°F | 425g | 382.6g | 10% | 64.9°F | 39% |
Notes
- Since I wasn't a huge fan of this coffee so far, opted to try something very different
- High heat, bigger batch
- 1 min soak
- Slow ramp down of temp until ~320-330°F, then back up to boost toward FC
- Drop at 350°F before FC started
- Curious to see how this turned out
Roast Log
Oct 26 2025
Roast Details
| Roast Level | Time to FC | Drop Time | Charge Temp | Charge Weight | Final Weight | Loss % | Indoor Temp | Indoor Humidity |
|---|---|---|---|---|---|---|---|---|
| Light | 13:02 | 13:15 | 400°F | 400g | 354g | 11.5% | 58°F | 77% |
Notes
- One of the most chaffy coffees lately. Enough that it built up in catch tray & top of the pile started charring
- Also resulted in a lot of smoke
- Beans are already quite discolored / yellowed from processing, so it was difficult to tell when yellowing started
- Beans are quite bitter and taste very similar to a lot of co-ferments I've had
- Can kinda get some banana-like flavor, but the generic "co-ferment" flavor is dominating here
- Kinda disappointed with this one unfortunately
- Perhaps a different roast profile would bring out a different result?
- Running ~ 8 for espresso grind
Roast log
