Paola Trujillo - Wush Wush, Cauca Colombia

Paola, along with her team of pickers, harvests only the ripest cherries. Cherries are then placed in the sorting area at Patio Bonito farm, where the teams hand-sort and float the cherries to remove any low-density, underripe, or defective cherries.

Once sorted, the cherries undergo a 32-hour anaerobic fermentation, a critical step that
enhances the coffee's flavor profile. This controlled fermentation carried by Paola follows the Cofinet’s protocol, allowing the sugars, organic acids, and other compounds within the
cherries to break down gradually, stimulating the development of a delicate yet interesting
profile. The 32-hour fermentation period is carefully calibrated to balance flavor complexity and enhance sweetness. This results is a crispy and lively character.

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away.
De-pulped coffee is then placed inside tanks to ferment additional 12 hours.
Once fermentation is finished, coffees are spread out on raised beds. The team monitors the drying closely to ensure even drying and optimal quality with a moisture content between 10% - 11.5%

Wush Wush:

The Wush Wush variety is one of the most intriguing and rare coffee varieties in the world,
celebrated for its extraordinary cup profile. Grown primarily in Colombia and Panama, this
variety is believed to have made its way from Ethiopia around 30 years ago, specifically from the Wushwush region in the southwestern part of the country. Its journey from the birthplace of coffee to the lush mountains of Colombia has resulted in a coffee that is as unique as it is captivating.

This coffee has been imported by Cofinet Importers. 

Tasting Notes: Grapefruit, Chamomile, brown sugar, pear  

Origin: Cauca, Colombia 

Producer:  Paola Trujillo - Patio Bonito

Altitude: 1570 - 1650 masl

Cultivar: Wush Wush

Process: 32-hour anaerobic fermentation before washed and dried on raised beds