This Wush Wush variety coffee comes from the Piedmonte farm, part of the Las Gaviotas coffee collective in Colombia. The collective includes 7 farm plots and 3 processing stations in Quindio. This lot was picked in March during the main harvest. The processing method involves cherry fermentation starting during transport in air-sealed canisters for 6 hours, followed by 72 hours of continued fermentation at the processing station. The coffee was then cold-shocked with water to 10 degrees Celsius for 24 hours, pulped, blanched with hot water at 65°C, and dried in solar-powered hydrating chambers for 7 days. This hydro honey processing creates sweet and fruit-forward flavors through metabolic exchange and enzyme processes.
