No.38 WUSH WUSH WASHED

Bean weight:
Please choose from 125g, 250g, 500g, or 1kg.

Grind size:
Please choose from whole bean, fine grind, medium grind, or coarse grind.

Farm owner traceability:

Country of origin: Colombia / Cauca / El Tambo / Betania
Origin: Colombia/Cauca /El Tambo /Betania

Farm: La Laja

Altitude: 1750 m

Producer: James Arlez Fernández Vivas/ James Arlez Fernández Vivas

Roaster: COFFEE BEANS NENNEN

Flavor: Herbal, elderflower, kumquat, coarse sugar
Flavor: Herbal, Elderflower, Japanese kumquat, Gold brown sugar

As you take a sip, the herbal aromaenvelops you refreshingly.
Then, the flavor of elderflower, reminiscent of white grapes,spreads, giving the first halfthe impression of a flower bouquet.
After a while, you can taste the distinct sweetness and acidity of a kumquat compote,followed by a gentle, long-lasting sweetnessreminiscent of coarse sugar.

About the farmer, James Fernandez:

For James Fernandez, coffee has been an integral part of his life since childhood. Growing up surrounded by coffee trees, he learned coffee cultivation alongside his parents and grandparents. With an insatiable curiosity, he diversified his crops in search of new possibilities, but his special connection with coffee remained unwavering. Eventually, he returned to the coffee industry and found his true passion.

James started by cultivating Castillo coffee, and over time he improved his production methods and learned various processes. He then expanded his business by selling seedlings and seeds of various varieties. It was then that he discovered the Geisha variety, which was not yet well-known. Geisha, with its unique sensory characteristics, inspired him to cultivate it. Using the best seeds, he established one of the purest farms for this variety.

At the same time, James began his career in the coffee industry as a research assistant. Through discipline and talent, he quickly grew to become one of the most prominent cuppers in the region. Throughout this career, he integrated his cultivation experience with professional management at every stage of the value chain, fostering a comprehensive vision for coffee production and establishing himself as a key figure in the coffee industry.

Currently, in addition to traditional varieties, his farm also cultivates special varieties such as Geisha, Sudan Rume, Pink Bourbon, and Wush Wush. With the support of Banexport, James has refined his practices by implementing processes that ensure coffee quality and sustainability. Looking to the future, he continues to take on new challenges to create micro-lot coffees that weave a unique story into each cup.

Information on the Wush Wush variety:

Wush Wush is an indigenous variety of Coffea arabica, native to the high-altitude forests around the village of Wush Wush in the Kaffa region of southwestern Ethiopia. Like other Ethiopian wild varieties, it developed naturally over generations in a biodiverse environment considered the historical origin of coffee. Although genetically related to the Typica variety, Wush Wush has unique morphological and sensory characteristics that have recently garnered attention. This variety was first recorded in the 1930s but remained largely unknown outside local communities and small-scale farmers until recently.

Cultivated at altitudes ranging from 1,850 to 2,150 meters, Wush Wush thrives in volcanic soils under the canopy of cool, humid forests. The trees can grow up to 6 meters tall, with long internodes, open branches, and narrow leaves. The cherries are small to medium-sized, round to oval, and turn a vibrant red when ripe. Due to its wild nature and genetic diversity, Wush Wush exhibits significant variation in tree shape, yield, and cup profile. Yields are generally low, and maintaining uniformity is challenging both at the cultivation and post-harvest processing stages.

Despite these challenges, Wush Wush has gained high acclaim in the specialty coffee world due to its exceptional cup profile. Depending on the processing method and growing conditions, it can produce a wide range of flavors, including strawberry, cherry, redcurrant, hibiscus, jasmine, chamomile, lime, tropical fruits like mango and lychee, as well as nuances of wine, dark chocolate, honey, and black tea. These characteristics position Wush Wush as one of the most complex and expressive coffee varieties, often compared to Geisha but with its own distinct personality.

Traditionally, Wush Wush is processed using natural and washed methods in its place of origin. However, in recent years, producers in countries like Colombia have introduced prolonged anaerobic fermentation, carbonic maceration, and honey processing to enhance its floral and fruity complexity. This has allowed Wush Wush to adapt to various terroirs while maintaining its rich sensory characteristics. In Colombia, it is currently cultivated in departments such as Quindío, Tolima, and Cauca, typically in areas above 1,700 meters in altitude.

Wush Wush has received international recognition, with some lots achieving cupping scores exceeding 95 on the SCA scale. Despite its low productivity, it is highly sought after by roasters and buyers who prioritize rare and exotic micro-lots. Due to its delicate nature, meticulous cultivation management and precise work during fermentation and drying are required to maintain quality and prevent defects.

Wush Wush remains a rare and highly prized variety today, with limited global availability. Small-scale cultivation continues in its Ethiopian homeland, particularly in the Kaffa and Sheka zones. It is also being explored in experimental areas of Latin America, where producers and researchers are working to unlock its full potential. Its distinctive cup profile, wild genetic heritage, and cultivation challenges make it one of the most captivating coffees in the specialty coffee market.