Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG and Gushers

and Gushers

followed by an 8-day drying period using both mechanical and sun drying methods

then dried over 20 days on African beds

With its cool “Cold Forest” microclimate and careful pulped natural processing

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

Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG and GushersThis 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