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 internationaly after it was introduced in other countries like Colombia due to the strains resistance to illnesses. Even tough it is very resistant, it has a relatively low yield and therefore  it is bit more expensive to cultivate. The wushwush area in Ethiopia is lived by a nationality called the Keficho, even the name of the locals speaks to the long tradition of coffee growing here. The local produce in the last few centuaries has turned to tea production, however the local authorities realize, that tea production leads to more and more deforestation, therefore they support coffeegrowers, as coffee cultivation does not effect the local flora and fauna. While the local landraces grow in many varieties still today, the original wushwush strain has been recently reindtroduced to Wushwush. Small holder farmers bring the coffee to the drying station where the cofee 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 process before it is placed in the 30 kg bags for ETOP coffee orders to serve the   sophisticated taste of Casino Mocca buyers.