Colombia, Caldono, Cauca,  Finca Patio Bonito
Washed Wush Wush

Single Estate Micro Lot 

Notes: Jasmine, Lavander, Apricot, Lemon Zest, Vanilla Cream

Producer: Paola Trujillo

Farm Name: Patio Bonito

Region: Caldono, Cuaca Colombia

Variety: Wush Wush

Process: Washed

Altitude: 1570-1650 masl

MEET THE PRODUCER:

Paola Trujilo grew up on her father's farm in Caldono, Cauca, which has been producing coffee in the region for over four decades. Where her father, Don Carlos Trujillo, is invested in sustainable agricultural practices, Paola complements his passion by spearheading fermentation and processing endeavors at Patio Bonito. This lot, a rare Wush Wush variety, underwent carbonic maceration at a controlled temperature before being washed - a process which Paola oversaw and executed with precision and excellence, as it seems she does all things in her life. 

THE PROCESS : 

This coffee is harvested following strict ripeness criteria, floated and hand- sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

THE VARIETAL: 

Wush Wush is a rare Colombian varietal which is believed to have originated in Ethiopia. I for one think Wush Wush is under rated as its familiarity is shadowed by another Ethiopian exotic varietal Geisha. Personally I prefer the complexity Wush Wush brings to the cup and a way better price point as well. The flavor profile of this lot certainly lends itself to the proposed Ethiopian lineage. It's floral and citrusy, reminding us of elderflower, bergamot and lemon zest, with hints of stone fruit, like apricot. It's vibrant, clean, and sweet - like honey - all of which remind us of its likely African origin. But there's some nuance to it, too, and the Colombian terroir is certainly not lost in this lovely washed flavor profile. 

Enjoy

Hario V60
Dose:  20g
Grind:  Slightly finer than your normal pour over 
Water: 340ml of at 200 degrees Fahrenheit 

Bloom: 40ml of water saturating the coffee.

Pour: Pour in circles until your at 100ml 
Pulse: Add 40-60ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes