Limited to only 20 bags!

This is our second time to get in a coffee from Lord Voldemort farm and this time we settled on a cup featuring a variety associated with some of Colombia's most celebrated and flavoursome coffees in recent years: Wush Wush.

This variety, like many experimental varieties around the world, hails originally from Ethiopia's wild genetic playground and it has acquired a reputation just short of the legendary Geisha for stopping coffee-lovers in their tracks with its wild tropical notes and complex layered flavour.

Deiro Garcia is the farmer behind this coffee and safe to say the coffees we have tried from this farm in recent years have been some of the most adventurous and interesting (and yes, sometimes divisive!) on our green cupping tables.

One reason Deiro's coffees stand out is his intrepid approach to fermentation. After studying microbiology, he decided to experiment with introducing bacteria and yeasts into his coffee fermentation, developing home-made ferments from fruits and vegetables.

In this case, the coffee is fermented anaerobically for 40 hours at about 16-18°C before transfer to pulping tanks for twenty hours of oxidation.  The leachates from the coffee cherries are collected for use in further fermentation.  It is added at the oxidation stage, after which the coffee is submerged in the leachates to ferment in its mucilage for 12 hours at 39°C.  The coffee is then washed in hot water, around 65-70°C, thereby ending the fermentation.  Drying takes places under canopies for about 18-24 days.

Please note due to the small amounts available we are offering this as a 'wholebean' only product.