Sebas' Wush Wush Natural
$
28
/lb
This Wush Wush comes from his father’s farm, El Placer, and was created with the intention of adding a coffee designed for competition to Sebastián’s portfolio. The cup reveals a complex sensory experience with dark chocolate that melts in the mouth, layered with spicy and herbal notes of lemongrass and basil, creating a deep and elegant balance. Every detail of its process is handled with precision: after a meticulous cherry selection, Sebastián adds mosto (the coffee juice) obtained from previous fermentations, to enrich the microbial environment and enhance sweetness and complexity. He then carries out an extended anaerobic fermentation, where no oxygen is allowed for 200 hours, allowing the coffee to slowly develop its distinctive profile. The result is a cup that reflects not only the potential of the Wush Wush variety but also Sebastián’s creative vision and mastery in controlled fermentation.
Taste Profile
Variety
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How this coffee was produced
This coffee is processed as a natural coffee with anaerobic fermentation in cherry, adding mosto from past fermentations.
Harvesting and Stabilization
Harvest and sort cherries, with 95% being ripe and 5% semi-ripe.
Processing and Fermentation
Anaerobic fermentation in 200-liter tanks with CO2 injection, lasting 200 hours at a constant temperature of 18°C adding mosto from past fermentation.
Drying
A two-phase drying process (initial controlled drying for about 20 days and additional drying for approximately 5 days) under shade netting.
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
1800 m
24 Hectares & 10 employees (50 during harvest)
Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28
October - Dec (Availability Year Round)
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