Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG with Brix maintained above 9

with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s character

Cultivated by Elkin Guzman

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

and Gushers

Introducing our Thermal Shock Natural Catuai from Ratnagiri Estate in India’s Chikmagalur District

Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG with Brix maintained above 9This 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