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In the cup
COFFEE-TO-WATER RATIO: 1:15
I got to ask Alejo about his warm anaerobic honey process and heres what he had to say
“Lime Culture” Inoculated Washed — Lot FF
WATER TEMPERATURE: 196°F-199°F
Wush Wush, 120 Hour, Ethiopia Guji, Chito Size:5lbs In the cupWush Wush, 120 Hour, Ethiopia, Chito Micro Lot Notes: Jasmine, Plum, Watermelon, Wild Berry, Red Wine, Chocolate Roast: (light City+) Producer: Mesfin Girma Region: SNNP Town: CHito Elevation: 2000 2300m Climate: Subtropical Variety: Heirloom Wush Wush Processing: Natural Fermentation: 120 hour Dry Anaerobic Dry Time: 12 to 21 days. Harvest Month: October January Originally found in Ethiopia, Wush Wush is a low yield, rare variety that has become
