Wush Wush, 120 Hour, Ethiopia Guji, Chito Size:5lbs “Lime Culture” Inoculated Washed —

“Lime Culture” Inoculated Washed — Lot FF

Elevation: 1700 masl

I got to ask Alejo about his warm anaerobic honey process and heres what he had to say

WATER TEMPERATURE: 196°F-199°F

Wush Wush, 120 Hour, Ethiopia Guji, Chito Size:5lbs “Lime Culture” Inoculated Washed —Wush 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