Ethiopia Wush Wush Black Honey

12 oz. Bag$27

  • Light Roast
  • Single Origin

This coffee was grown by smallholder farmers in the famous Keffa cloud forests of Ethiopia and black honey processed at the Wush Wush washing station. Fruity and sweet, the cup has a rich honey aroma and medium body, with a mellow acidity and green apple aftertaste.

Tasting Notes

  • Ripe Strawberry
  • Blackberry
  • Blood Orange





Whole Bean

Moka Pot

The Moka Pot can be challenging, with less control over brewing variables and extraction time. But by using the technique explained in these step-by-step instructions, you can brew an exemplary, nuanced cup of coffee.

Sourcing & Processing

Dinkalem Ademe, Owner of the Wush Wush Washing Station in Keffa, Ethiopia

The Wush Wush washing station (owned and operated by Dinkalem Ademe) is located in the southwest highlands of Keffa, Ethiopia. Considered by many to be the birthplace of coffee, Keffa is the setting for the story of Kaldi the goat herder. According to legend, Kaldi discovers the benefits of the wild coffee plant by noticing the extra energy his goats have after eating its fruit.

The Keffa zone claims close to 5,000 wild coffee varietals. Most producers in this area (and all of Ethiopia) are smallholders, or “garden farmers". They grow coffee in the “garden” areas around their homes and also harvest cherries from coffee trees growing wild on their land.

Dinkalem Ademe and his wife Sofiya are a dynamic couple devoted to helping their community and protecting the famous Keffa cloud forests. They live in the Wush Wush village with their 6 children. Sofiya organizes charitable work such as education and food distribution. Dinkalem considers himself to be a steward of the land, dedicated to the conservation of local natural resources and features.

Workers Sorting Coffee at the Wush Wush Washing Station in Keffa, Ethiopia

Approximately 2,500 farmers, surrounding the Wush Wush village and along the Agama River, bring their coffee cherries to the Wush Wush washing station to be processed. Upon arrival, cherries are carefully hand sorted to remove any that aren't of the highest quality.

To start this black honey process, cherries are placed in a float tank to separate them by density. Only the highest density cherries are selected to be slowly pulped, by a carefully calibrated disc pulper, to remove their skins but leave their mucilage in tact. After being allowed to ferment for a short time, the mucilage heavy coffee is moved to shaded drying beds to slowly dry. This process insures a stable distribution of moisture content throughout the cellular structure.

This coffee was imported by the Ethiopian-owned and woman-led company Catalyst Trade. Zelalem Girma Bayou, Emily McIntyre, and Michael McIntyre are redefining the specialty coffee trade in Ethiopia, Kenya, and Peru by focusing on rewarding the labor of each and every worker and increasing their quality of life.

  • "Happy Coffee Drinking! When it is in the darkest of hours, in the darkest of days, may the Red Rooster coffee bring that very needed sliver of light. Each sip can be a little breath of hope beating back the darkness."

    Benjamin N.

  • "I sit on my porch every morning with my cup of Funky Chicken and I just can’t tell you how grateful I am for you guys and what you do! And I’m not just talking about coffee. ALL YOU DO! Peace and love y’all!!!"

    Rebecca B.

  • "I love you guys. Thank you for caring for our community and for caring for me by providing such awesome coffee."

    Jill S.

  • "Fired up the Dominican Republic today and AGAIN I'm blown away at the Red Rooster Roasting Scientists! Roasting them beans to the absolute perfect level. No BurnBuck$ here!!"

    Todd M.

  • "A friend of mine gifted me a bag of the Starr Hill blend that he got at a local coffee shop in Ossining, NY. It was outstanding, so I looked you folks up and I am so impressed with everything about your outfit - from standing up to racial inequality to offering childcare for all employees - that I am more than happy to support you from afar. I hope to someday make it to the shop… Keep it up and cheers!"

    Brian R.

In the Press

Top 30 Coffees 2015-2023 on Coffee Review and 50+ coffees scoring over 90.

  • Costa Rica La Candelilla Gesha Natural

    A juicy-sweet, high-toned natural-processed Costa Rica Gesha that offers stone fruit and citrus notes up front, with undertones of cocoa nib, delicate florals and sweet herbs... Elegantly fruit-forward, citrusy-sweet.

    94 - February 2024

    Read Full Review

  • Ethiopia Shantawene Washed

    Complex, lyrically sweet. Nectarine, bergamot, cocoa nib, nougat, wisteria in aroma and cup. Sweetly tart structure with malic (apple-like) acidity; delicate, silky, very viscous mouthfeel. The harmonious finish carries through on the promise of the cup.

    96 - October 2023

    Read the Review

  • Ethiopia Worka Sakaro Anaerobic Natural

    Richly chocolaty, deeply fruity. Huckleberry, dark chocolate, pink peppercorn, amber, candied tangerine zest in aroma and cup. Juicy, balanced acidity; plush, syrupy-smooth mouthfeel. Flavor-saturated finish that carries over all the aroma and flavor notes from the cup into the long.

    96 - October 2023

    Read Full Review

  • Colombia Finca Chambaku

    Tropical, deeply sweet-tart. Passionfruit, lemon verbena, cane sugar, bay leaf, cedar in aroma and cup. Crisply high-toned acidity; very full, satiny mouthfeel. Lemon verbena and bay leaf remain in the pleasing finish.

    94 - October 2023

    Read the Review

  • Ethiopia Worka Sakaro Brew Bag

    Bright, deeply fruity. Dried plum, cocoa nib, mandarin zest, freesia, oak in aroma and cup. Sweetly tart structure with crisp, citrusy acidity; very viscous, syrupy mouthfeel. Pleasing long finish consolidates to notes of dried plum and cocoa nib.

  • Colombia Santa Monica Castillo Honey Lulo

    Tangy sweet, delicately fruit-toned. Dried hibiscus flower, pistachio, cannabis, fresh perique-fermented tobacco, cotton candy in aroma and cup. Bright, juicy acidity; plush but buoyant mouthfeel. Crisp, complex, bittersweet finish.

    94 - November 2023

    Read the Review

  • Ethiopia Dinkalem Ademe Wush Wush Natural

    Cleanly fruit-toned, crisply chocolaty. Date, pomegranate, cocoa nib, maple syrup, fresh-cut oak in aroma and cup. Sweet structure with high-toned, balanced acidity; viscous, syrupy mouthfeel. Long, resonant, flavor-laden finish.

  • Bolivia Manantial Gesha

    Richly aromatic, floral-toned. Magnolia, cocoa nib, cane sugar, red plum, nutmeg in aroma and cup. Elegantly sweet structure with delicate, bright acidity; silky, vibrant mouthfeel. Flavor-saturated finish centered around notes of magnolia and cocoa nib, complicated by undertones of nutmeg.

  • Ethiopia Uchoro Nansebo Washed

    Elegantly bright, very balanced. Apricot, honeysuckle, almond brittle, dark chocolate, cedar in aroma and cup. Richly sweet structure with floral acidity; lively, silky mouthfeel. Long, lingering, complexly satiating finish.

  • Colombia Finca Samboni Gesha Anaerobic Natural

    High-toned, fruit-driven. Raspberry jam, cocoa nib, Meyer lemon zest, narcissus, a hint of oregano in aroma and cup. Sweetly tart structure with bright, juicy acidity; round, plush mouthfeel. The confident finish centers around notes of raspberry and cocoa nib.

    94 - December 2022

    Read Full Review

  • Ethiopia Worka Sakaro Anaerobic Natural

    Sweetly tart, fruit-driven, chocolaty. Brightly sweet with vibrant, high-toned acidity; lively, syrupy mouthfeel. Long, lingering, flavor-saturated finish, juicy and bright.

  • Papua New Guinea Baroida Estate Natural

    Buoyant, delicate, vivacious. A bouquet of flowers — rose, magnolia, more — plus lemon, sandalwood, fresh tobacco in aroma and cup.

    93 - August 2022

    Read Full Review

  • Sweet Holiday Blend

    Deeply sweet, richly fruit-forward. Dark chocolate, tangerine zest, candied hazelnut, fresh-cut fir, cinnamon in aroma and cup.

  • Flight Seasonal Espresso

    Richly spice-toned, deeply floral. Honeysuckle, black cherry, baking spices, dark chocolate, amber in aroma and small cup.

  • Organic Floyd Farmhouse Blend

    The gentle finish centers around notes of baking chocolate and hazelnut with magnolia undertones.