Our good old friend is back! Wush Wush has been in our heart and store for years and we are sooooo happy to bring it back!

KEFFA CHENA, ETHIOPIA
Roast Level: Light
Farmer: Smallholder producers
Variety: Other

Lemon, lime, and grapefruit explode in fragrance, while honey, dark chocolate, Mandarin oranges, and coffee flower show up in the cup. Bright and delicate, this coffee features sweet acidity, juicy body, and caramel in the lingering finish.

Wush Wush

Specialty coffee sourced responsably DirectTrade from the most unique farms all over the world, roasted with passion and love for perfection in small batch 

We love our travels around the world in search of unique and delicious coffees. We love sharing these discoveries with each one of you coffee lovers. Each of our coffees was brought to life at our Roastery and Tasting Room in Owosso Michigan and our new Pop-UP shops in Seattle WA!

Theodore's Coffee

Carbonic maceration is a technique in which the coffee cherries will be fermented in a carbon dioxide rich environment prior to process. The fermentation happens in an oxygen free environment which means lower acidity and unique flavors are created in the cup. This method highlights the fruitiness of the coffee and flavors such as Strawberry, Raspberry, Cherry and even Bananas can be expected.

Mi Cielo, Tania Caballero

This roast may look dark due to the aging process on the green beans, but the flavors in the cup are still medium body, sweet and nutty with the fine essence of fine Bourbon. Whiskey and coffee, they just go together!

Whiskey Bourbon Barrels Rested

This is such a complex and versatile coffee which produces an excellent espresso as well as a brewed cup. Features complex sweet notes of brown sugar, vanilla, spice notes, and undertones of citrus and berries. Very rich and creamy on the palate.

Espresso Notorius

Talk about a sweet coffee! Caramel mingles with vanilla and notes of dark chocolate sparked by orange acidity. Clean and balanced, with creamy mouthfeel and lingering panela aftertaste.

El Playon

Holy chocolate and nut bomb, Batman! This coffee is loaded with white chocolate, milk chocolate, and cocoa notes paired with hazelnut, almonds and walnut. Velvety bodied, with a rounded orange acidity, it finishes with caramel and a sweet cacao finish. Accessible. Balanced. Inviting.

Parainema

This coffee launches with a sweetly resinous fragrance of chocolate and roasted almonds. These carry into flavor notes, joined by buttered toast and honey. Sweet, rounded acidity and a smooth, silky mouthfeel lend a rounded and juicy profile to this shade grown coffee.

Playa Grande

Finca El Puente, is located in the highest growing areas of the Parque Nacional Cerro Azul in Copan, the most western and one of the most famous Mayan areas in the world, which has a reputation of its own for its very special microclimate. High altitude, cold nights, volcanic soil and high humidity produced by the nearby mountains, Coordillera de Merendon provide exceptional growing conditions for coffee. Very often coffees from this mountain will show sparkly citrus, blackcurrant and very complex qualities.

Fernando Espana bought this farm in 1992 on the same day his first son was born and named it after his grandmother. 

Fernando is currently building solar dryers and plans to ferment 100% of his washed lots. He is also designing a whole tracking system to keep record of what happens to each lot from the date coffee gets picked until coffee gets finally roasted and cupped.

Fernando has develop one of the most delicious coffees we are proud to roast and carry, we invite you to try one of our newest favorites specially for our dear Master Roaster Brandon Herholz.

Finca El Puente

Nery and German are two old friends of ours, about 3 years ago we starting working with their coffees and help them to enhance their crop in Guatemala, in the Huehuetenango region, Pedro Necta sector.



This year we selected their coffees as part of our selection as the new areas of the La Esperanza farm started to give really nice coffees, up to last year La Esperanza farm was divided in two sections La Esperanza and La Buena Esperanza. 

La Buena Esperanza coffee's are grown over 1800 masl single variety and special process, compare to the older sister La Esperanza which is more commercial quality coffee in process of transformation.

Nery and German have done a phenomenal work with this new sections of the farm we are so proud of their work and the achievements this coffee is having so far.

Drink the Buena Esperanza and let us know how this new jewel makes you smile.

Buena Esperanza

In the mountainous terroir of western El Salvador, the area known as the La Tierra de los Volcanes is home to many coffee growing families and their farms. Here the mineral-rich volcanic soil, high elevation and six-month wet/dry seasons provide ideal conditions for growing arabica coffee. Arabica coffee was first brought to El Salvador around 1740 and has remained central to both nation’s economy and culture ever since.

Cup of Excellence winner and fourth generation coffee producer, Jose Vargas runs the Finca Granada high in the Apaneca-Ilamatepec range. The 32 acre plot has been in his family’s stewardship since 1964 when his grand father Jose purchased it from a well known grower and mill operator. Jose acquired the farm from his father and took over operations in 1988. With the exception of a small number of Typica trees first planted here in the early 1900’s, Granada is entirely devoted to the production of specialty grade bourbon varietals.

Today Jose still uses his family’s generations-old farming techniques to manage growing operations; such as a system of selective stem and root bending, known as agobios, which helps maximize overall tree density. Each of the farms acres contain approximately 59 Inga trees, providing both a natural shade canopy for the coffee and the perfect environment for hawks, woodpeckers, hummingbirds and other small animals to nest. In turn they contribute to a thriving local ecosystem where insect and pest populations are kept in check without causing harm to the coffee plants.

In the cup it has a creamy white chocolate like, round body, notes of sweet valencia orange, bright acidy and a finish with a nice panela sweetness.

Granada

Roasted to light-medium, this coffee presents sweet peach and cocoa notes and produces a rich full-bodied cup when brewed hot. The vibrancy of flavor produced makes this an excellent coffee for single-origin cold brew or a great component for any of your blends for such. Flavor is well-balanced with a lingering note of cocoa.

Las Nubes

Producers: multiple smallholder coffee producers from several sister washing stations operated by the same family, including Bombe, Qonqona, Shantawene, Damo, and more.

Dur Feres, Caballo Salvage, Wild Horse

Macademia nuts, peach, caramel with a smooth and clean finish can be expected from this decaf.

La Encantadora

This beautiful farm located in the border between Honduras and Nicaragua has one of Nicaragua most delicious coffees yet!

With tasting notes of Honey, peach, apples and spices and sweet white chocolate we believe this is a new favorite for you!

Bella Aurora

Finca El Diamante, Jorge Anibal, growing some Caturra and Catuai varieties grown over 1300 mosl. 

This is a small farm of about 34 hectares, from San Rafael of Alajuela. Using Natural and fermented process this farm has thrive into the new process in Costa Rica, achieving awards locally and we have been partnering with them for years. 
Jorge himself inherited the farm around 40 years ago. At 34 hectares, the farm is the largest in a constellation of smaller farms that Jorge and his  brother own and operate. They founded the Diamante mill several years ago and work together to produce and mill the best quality coffee possible.
On both the farms and the mill, almost all the labor is done by the immediate family, though at times outside help may be employed during the high season.

 Diamante’ means ‘Diamond’ in Spanish – just like a diamond, coffee is a valuable product extracted from the hillsides.

This lot of Caturra and Catuaí has been processed using all the new metods such as honeys, fermented and naturals. Upon being selectively hand harvested, with only the ripest cherries being picked, the coffee is delivered on the same day to the mill, which is about 12 kilometers from the farm. Here, the cherry is received, sorted, weighed and then washed with clean water to eliminate any foreign matter. Immediately after washing, the cherries are pulped and then transferred to the drying patios with around 70% of the mucilage intact. During evenings, the drying coffee is covered, and it is regularly turned so as to ensure even humidity control. In the drying patios, the coffee usually takes around 7 or 8 days to reach optimal humidity.

Theodore's Coffee

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Theodore's Coffee

🇺🇸 United States

Coffee Roasts

Bella Aurora

Buena Esperanza

Dur Feres, Caballo Salvage, Wild Horse

El Diamante

El Playon

Espresso Notorius

Finca El Puente

Granada

La Encantadora

Las Nubes

Mi Cielo, Tania Caballero

Parainema

Playa Grande

Whiskey Bourbon Barrels Rested

Wush Wush

New Coffee Review