Ethiopian Wushwush has a long-deserved place amongst the well-known coffee-growing areas of Ethiopia. It has a seat at the table with Sidama, Yirgacheffe, Guji, and Gaisha coffees alike for its velvety body and amazing natural sweetness. Wushwush was first recognised internationally after it was introduced in other countries like Colombia due to its resistance to illnesses. Even though it is very resistant, it has a relatively low yield and therefore it is ba it more expensive to cultivate. The wushwush area in Ethiopia is inhabited by a nationality called the Keficho, and even the name of the locals speaks to the long tradition of coffee growing here. The local produce in the last few centuries has turned to tea production; however, the local authorities realize that tea production leads to more and more deforestation, therefore, they support coffee growers, as coffee cultivation does not affect the local flora and fauna. While the local landraces grow in many varieties still today, the original wushwush strain has been recently reintroduced to Wushwush. Smallholder farmers bring the coffee to the drying station, where the coffee is sorted and placed on African bamboo beds for drying. After a very rigid schedule of turning the coffee cherries to reach even drying, it is taken to Addis Ababa for husk removal and processing before it is placed in the 30 kg bags for ETOP coffee orders to serve the sophisticated taste of Casino Mocca buyers.