LIMITED | Colombia | La Nature | Wush Wush | Dynamic Washed | Filter | 100g

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

About: If there was a coffee on planet earth ripe to give GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. a run for its money, it's the elegant, rare Wush Wush varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.. Region: San Augustin, Huila Elevation: 2250 masl Aerial roots and vines fit for Tarzan hung all around us as Felipe, owner of La Nature, and Miguel led us deeper into the jungle. We spent the afternoon exploring and climbing the logs of once towering trees, before heading back to join the family picnic. Miguel threw ropes over a branch to make a swing for the children and we all sat down for a well-earned meal and a siesta. La Nature is a very wild and special place, and it’s great that producers like Felipe and Miguel know how important it is to protect the unique biodiversity of their lands. This Wush Wush was processed using a multi-stage fermentation technique developed by Felipe that highlights complexity and clarity. La Nature | Dynamic WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. La Nature is a very wild and special place, and it’s great that producers like Felipe and Miguel know how important it is to protect the unique biodiversity of their lands. This Wush Wush was processed using a multi-stage fermentation technique developed by Felipe that highlights complexity and clarity. While Felipe is, understandably, super secretive about specifics of this Dynamic Washed Processing technique, he was willing to share some details: Several native yeast strains have been isolated on the farm, and the pulped cherry was inoculated with some of these strains during the fermentation process. After the yeast fermentation is complete, the coffee is then traditionally washed and dried on parabolic drying beds (often seen in Colombia), to control both the heat and speed of the drying. The results are nothing short of magical. Nothing short of Wush.