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Black currant, blueberry, grapefruit, and honey notes.
Ancla 1
PROCESS
This nano batch was made by a pre-fermentation in cherry in Grain Pro bags for 24 hours and then followed by submerged anaerobic fermentation in muscilage for an additional 48 hours. For this special batch, Argemiro dried the coffee for only 8-12 hours a day and had stalls made all days in Grain Pro bag, which made the process last 25 days to completely get dried.
ORIGIN:
TOLIMA
PROCESS:
WASHED
VARIETY:
WUSH WUSH
ALTITUDE:
1800 MT
PRODUCER
ARGEMIRO HERNANDEZ
FARM:
LA ESPERANZA
TRAIL:
CONBEIMA CANYON
HISTORY
This Wush Wush, is produced by a very special person for us, Argemiro Hernandez, is a specialty coffee producer located in the Conbeima Canyon, near Ibague, where he developed unique nano-batches with every variety. From the beginning, he decided he wanted to become one of the best specialty coffee producers, and started to learn hand to hand with us all the techniques and procedures to achieve his goal! It has been a long journey, but after 3 consecutive harvests, we can assure you he has developed the expertise of producing amazing and unique coffee profiles of his varieties like Wush Wush, Gesha, and Java’s.
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