About this coffee
We first cupped this banger earlier in the year, and it caused a bit of a scene: spoons flying, people shouted across the table and everyone going back for more. One sip and you’ll understand why. you'll be thirty for more
Think lemon meringue pie, bright lemon curd sweetness, limoncello and caramel orange blossom. Sweet and citrusy with a crazy clean finish, this Wush Wush leaves lingering florals notes and has a candy cane like aroma
Produced by Deiro García, a second-generation coffee producer with a background in microbiology, at Finca Lord Voldemort in Pitalito, Huila. This Wush Wush lot is grown at 1,800 metres above sea level and roasted for filter to highlight its citrus clarity, sweetness and delicate floral character.
The process
Fully ripe cherries are selectively hand-picked, then spend 36 hours fermenting whole in sealed bags at 16–18°C. Next comes 20 hours of natural oxidation, during which the juices released by the cherries are collected for the stages that follow.
After depulping, the coffee retains its sticky mucilage and undergoes another 20 hours of oxidation with the recovered cherry juices. It then moves into a 12-hour submerged fermentation at 39°C, with those juices recirculated through the coffee. This carefully controlled sequence develops sweetness and aromatic complexity.
A hot-water wash at approximately 65–70°C halts fermentation before drying. The coffee is then dried slowly in parabolic solar dryers for around 18–24 days, with temperatures kept below 30°C, until it reaches approximately 11% moisture. The result in our cup is clean and sweet, with bright citrus, soft caramel and a long floral finish. Keep the nose in the cup. Aroma game strong.
Country: Colombia
Region: Pitalito, Huila
Farm: Finca Lord Voldemort
Producer: Deiro García
Variety: Wush Wush
Process: Anaerobic Washed
Altitude: 1,800 masl
Tasting notes: Lemon meringue pie, limoncello, caramel and orange blossom
Roast type: Filter
