Wush Wush – Finca La Negrita, Tolima, Colombia
 
Variety: Wush Wush
Process: Anaerobic Natural | 120-hour Nitrogen-Flushed Fermentation
Altitude: 2000 MASL
Producer: Dr. Mauricio Shattah
 
We’re proud to introduce our first release from Finca La Negrita, and it is an exceptional expression of the Wush Wush variety. This lot offers remarkable clarity, balance, and tropical complexity—a testament to both the variety and the meticulous processing methods.
Expect a vibrant cup profile featuring mango, pineapple rum, purple grape, and cherry, with a syrupy body that carries through to a lingering finish of rockmelon, banana, and honeycomb.
The coffee undergoes a multi-stage anaerobic fermentation, during which nitrogen is introduced twice to eliminate undesirable by-products such as CO₂ and carbonic acid. This technique preserves and enhances the natural flavour compounds, resulting in a cup of extraordinary depth and structure.
 
About the Producer:
Dr. Mauricio Shattah, a medical doctor by training, is renowned for his scientific approach to coffee processing. At Finca La Negrita, located in the Tolima highlands, he cultivates over 18 exotic varieties—including Geisha, Laurina, and Wush Wush—at elevations up to 2350 MASL. The unique V-shaped valley microclimate, volcanic soil, and careful drying practices (including static dryers and dehumidifiers) contribute to consistently high-quality lots that have earned international recognition across World Barista and Brewers Cup competitions.
This Wush Wush is a standout for its elegant complexity, fruit-forward profile, and innovative processing. 
Now available in store and online. Quantities are limited.