Colombia Campo Hermoso Wush Wush

Cultivated by Johana Ceballos at Farm Santa Maria in San Marcos, Huila, this rare Wush Wush variety highlights the innovative experimental processing of Campo Hermoso.  

Harvested at peak sweetness, the cherries undergo low-oxygen resting followed by a 96-hour carbonic maceration, where the juice (mosto) is inoculated with a specific yeast culture and recirculated every 48 hours before the coffee is sun-dried in greenhouses for 10 days. This intricate fermentation unlocks a rich, warm foundation of brown sugar, opening into an electric, effervescent mid-palate driven by sherbet and juicy purple grape jube.  

The cup finishes with a crisp, vibrant pop of lime that perfectly cuts through the coffee's sweet, complex structure, delivering a truly captivating and playful sensory experience.