Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG and the beans move directly

and the beans move directly into solar drying for 8 days at 38°C

fruit-driven fermentation

producing complex fruit-forward aromatics

this coffee is a testament to Sebastián’s mastery of co-ferments and his reputation as one of Colombia’s most progressive coffee producer

Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG and the beans move directlyThis Wush Wush is processed using Elkin Guzmans Tartaric Acid Washed method, built around controlled oxidation and extended, organic aciddriven fermentations. Cherries are harvested with an average Brix of 2024, then washed in cold water (1015C) to remove impurities before undergoing flotation and disinfection in 35C water with citric acid. The coffee then undergoes a 36 hour oxidation in cherry, followed by a 40 hour closed tank fermentation in water