ICON 10 - Wush Wush Honey
Our limited release subscription series delivers the rarest and best coffees in the world in recyclable, letterbox friendly packaging. Join us in discovering exceptional coffees each month.
PRE-ORDER: ROASTING AND SHIPPING FIRST BATCH ON 1st OCTOBER
- LIMITED AVAILABILITY!! -
Our first Wush Wush and a beautiful one at that. A really unique and low yielding variety originating in Ethiopia, this coffee has been exquisitely processed with a two stage fermentation followed by carefully controlled drying. The result is a super clean, sweet and complex coffee with notes of lemongrass, elderflower, grapefruit and a honey-like sweetness.
PRODUCER: Sebastian Ramirez
CULTIVAR: Wush Wush
PREPARATION: Carbonic Maceration, Honey
LOCATION: Finca El Placer, Quindio, Colombia
ALTITUDE: 1,590 - 1,740 masl
BAG SIZE: 200g
Finca El Placer, owned by Sebastian Ramirez, is located in Quindio at the heart of the Eje Cafetero also known as the coffee triangle, a part of the Paisa region in the rural area of Colombia. There are four departments in the area: Caldas, Quindío, Risaralda and Tolima and is responsible for the majority of the coffee produced in Colombia.
Sitting between 1,590 and 1,740 masl, El Placer grows high quality varieties: pink Bourbon, Gesha and Wush Wush. Sebastian focuses his attention on the fermentation process and works closely with Q-graders and Q-Processing professionals to perfect his protocols. He’s a young and very passionate producer who also dedicates his time to adopting and caring for rescue dogs with a local charity. Many of his coffee lots are named after his dogs.
The variety Wush Wush is on Ethiopian heirloom from a small region called Wushwush in southwest Ethiopia, not far from the renowned growing regions of Jimma and Sidamo. Wushwush is known for its fertile highlands, where rich, vibrant teas grow. This exotic variety is low yielding and has a very characteristic taste and is growing in popularity in Colombia.
The coffee was harvested between January and March 2021 and for this lot they used a blend of 95% ripe and 5% semi-ripe cherries. The coffee is fermented in fruit baskets for 24 hours before being pulped and placed in carbonic maceration tanks to ferment in an anaerobic environment for a further 24 hours. The first drying phase takes place in an 'Elba' (drying structure) for approximately 15 days and the coffee is then moved to a parabolic drying poly-tunnel for approximately 5 days until it has reached the desired humidity level.
01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia