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Colombia, Jardines Del Eden, Wush Wush

Colombia, Jardines Del Eden, Wush Wush - Main image
$138 In stock

Category: Coffee

Producer Felipe Arcila
Cultivar Orange Striped Wush Wush
Process EF2 (Extended Natural Fermentation)
Location Quindio
Altitude 1800 masl
Harvest November 2023

 

Expect notes of Strawberry Elderflower, Candied Lemon

Carbon negative coffee


 

For our inaugural release of Rare & Acclaimed, we're thrilled to present an exceptionally rare and exotic Orange Striped Wush Wush variety, cultivated and processed at Jardines del Eden by our dear friend Felipe Arcila, the founder of Cofinet.

Jardines serves as a dynamic hub where Cofinet can innovate and craft coffees that may not often grace the general market. During our visit to Colombia last November, while sampling an array of exotic varieties at Cofinet's processing facility La Pradera, we handpicked Red Gesha, Pink Gesha and Sidra, which will be unveiled later this year. However, towards the end of our tasting session, a fresh batch of cherries arrived, and Felipe shared that he had a limited supply of Wush Wush ready for tasting the following day.

Only 24kg was produced in this harvest from 1,500 coffee trees, but what these trees lack in yield they make up for in flavour intensity. Upon sampling the coffee the next morning, we were instantly captivated by its clean flavour profile, vibrant acidity and delightful candied sweetness.

This is a truly special coffee that you won’t want to miss.


Customer Reviews (4.8 / 5 · 17 reviews)

Edward ★★★★★

The extended natural fermentation really lets the fruitiness shine through—I brewed a V60 and got this bright, almost berry-like sweetness with a clean finish. It’s easily one of the most complex coffees I’ve had from Quindio, and the 1800 masl elevation shows in every sip. Definitely ordering more

Robert ★★★★★

The stripe on these Wush Wush beans is unlike anything I've seen in a coffee, and the extended natural fermentation gives it a wild, almost wine-like funk that carries straight through to the cup. Brewed a pour-over at 1800 masl altitude and the sweetness really opened up as it cooled.

William ★★★★★

The extended natural fermentation really brings out something exotic in these beans—I brewed a pour-over and the aroma alone was worth it. Grown at 1800 masl, you can taste the altitude in the crisp, wine-like complexity. Easily the most interesting coffee I’ve had this year.