Colombia - Finca Villa Betulia

This Wush Wush underwent a Natural Bag Fermentation, an experimental method that enhances complexity and amplifies fruit-forward flavors. After selective harvesting, the cherries were fermented in sealed bags—creating a controlled anaerobic environment that allows native microorganisms to work their magic. This technique brings out the full potential of the variety’s floral and juicy profile.

Though labor-intensive and challenging, this process—combined with Huila’s microclimate and Luis’s expert handling—produces an expressive cup that is both clean and wildly aromatic.

This is a coffee for those who love fruit bombs and complexity. Expect a cup that’s juicy, boozy, and tropically sweet, with notes of honeydew melon, kumquat, and candied oranges. The texture is silky, the acidity wine-like, and the finish clean and satisfying. Wush Wush is often compared to Geisha for good reason—and this lot is a perfect example of why.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 17g in, 45g out in about 25–27 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 95°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 50g of water in a circular motion.
• 1:10 – Pour 50g of water in a circular motion.
• 1:35 – Pour 50g of water in a circular motion.
• 1:50 – Pour 30g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!