WUSH WUSH

Unique profile, with a bubbling feeling mixes of red, yellow and blue fruits, floral and a long lasting lavender aftertaste.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Wush Wush

Altitude

1.750 MT

Washed - Double fermentation

This coffee was made by pre-fermentation in cherry in Grain Pro bags for 24 hours and then followed by submerged anaerobic fermentation in mucilage for an additional 48 hours. For this special batch, Argemiro, the producer, dried the coffee for 8 to 12 hours a day and had stalls made every day in Grain Pro bags, which made the process of this coffee last 25 days to completely get dried.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Argemiro Hernandez

La Esperanza

This Wush Wush is produced by a very special person for us, Argemiro developed unique nano-batches with every variety. From the beginning, he decided he wanted to become one of the best specialty coffee producers, and started to learn hand-to-hand with us all the techniques and procedures to achieve his goal! It has been a long journey, but after 3 consecutive harvests, we can assure you he has developed the expertise of producing amazing and unique coffee profiles of his varieties like Wush Wush, Gesha, and Java.