$30.00
The Wush Wush variety is regarded as one of the world’s rarest and most fascinating coffees, celebrated for its exceptional cup profile. Although it is now grown primarily in Colombia and Panama, it is believed to have originated in Ethiopia, arriving in South America around 30 years ago from the Wushwush region in the country’s southwest. Its journey from the birthplace of coffee to the mountains of Colombia has produced a coffee that is every bit as distinctive as its story.
Ethiopia is home to thousands of heirloom coffee varieties, many of which have never been formally classified. Wush Wush is thought to be one of these heirloom varieties, introduced to Colombia by coffee researchers or producers interested in exploring new genetic material. There, it adapted to the country’s fertile volcanic soils and ideal microclimates. Even so, Wush Wush remains an uncommon variety, cultivated by only a small number of farmers due to its low yields and the high costs associated with maintaining it. However, the care, time, and investment required are rewarded when the cherries are harvested, revealing the variety’s remarkable potential.
Renowned for its floral, tea-like, and highly complex flavour profile, Wush Wush offers a truly distinctive sensory experience in the cup. At Patio Bonito, Paola and her team carefully pick only the ripest cherries before they are transferred to the sorting area. There, the cherries are hand sorted and floated to remove any low-density, underripe, or defective fruit.
After sorting, the cherries undergo a 32-hour anaerobic fermentation, a key stage that enhances the coffee’s flavour profile. Following Cofinet’s fermentation protocol, Paola carefully controls this process, allowing sugars, organic acids, and other compounds within the cherries to gradually break down and develop a delicate yet intriguing flavour profile. The 32-hour fermentation is precisely timed to increase sweetness while balancing complexity, resulting in a crisp and lively cup.
Once fermentation is complete, the cherries are pulped and the remaining mucilage is thoroughly washed away. The depulped coffee is then placed into tanks for a further 12 hours of fermentation.
Following this second fermentation, the coffee is spread evenly across raised drying beds. The team monitors the drying process closely to ensure consistency and preserve quality, with a target moisture content of 9.5-11%, which they consider ideal.
Region: Caldono, Cauca, Colombia
Farm: Patio Bonito
Average Temp: 14 – 25°C
Yearly Rainfall: 1800 – 2000 mm
MASL: 1570 – 1650
Process: anaerobic fermentation, washed
Brew Guide & Tasting Notes
We’ve roasted this coffee specifically with filter brewing in mind.
FILTER
As a filter coffee try the following 4 pour recipe in a V60 pour over:
1:16 ratio of coffee to water (16g coffee to 240g water) at 95c.
Pour 1: 45g water 45 seconds bloom (3 times the weight of the coffee)
Pour 2: to 110g with a swirling motion – start the 3rd pour when all the water has passed through
Pour 3: to 175g – pour directly in the center of the coffee – start the 4th pour when all the water has passed through
pour 4: to 240g total weight – aim to finish at around 3:30
We’re tasting citrus marmalade, orange blossom and black tea.
*Please note that this coffee is only available as whole beans
