Following the path of Geisha, another famed coffee variety hailing from Ethiopia, Wush Wush arrived in South America around 30 years ago. So far, I have come across Wush Wush in very rare settings in Colombia and Panama. Mauricio planted his Wush Wush in 2018 on a beautiful section of his farm at around 2000m of elevation.
The coffee took some time to grow and develop but this past year, it finally gave its first harvest. In it’s simplest form (i.e. as a washed coffee), the Wush Wush is floral, tea-like and elegant - much like a classic Ethiopian. But with Maurcio’s anaerobic natural fermentation process, the coffee is transformed. The fruit flavours are tropical and wild, the acidity is more balanced and the new dimension of banana, nutmeg and dates take the coffee to another level.
Mauricio has been working hard to improve his processing but more importantly, achieve consistency. Consistency is the holy grail of natural processed coffees. To date, I have not met a producer who nails 100% of their natural processed coffees - but Mauricio is definitely at or near the top. His obsession with reading and learning, coupled with his relentless desire to make the world’s best coffee have allowed Mauricio to achieve a great deal in a short time.
The process for this Wush Wush involved resting the coffee cherries for three days in steel tanks (at fixed temperature), with CO2 constantly being pushed out by inert nitrogen gas. The coffee was then dried in Mauricio’s dehydrating coffee dryer. This drying process is the most reliable and preserves the most flavours. Only a handful of producers world-wide have been able to experiment with dehydrators and insert this process into their coffee production. The result is a favour-packed, clean natural.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.