Is Columbia Wushi Coffee good? Colombian Wushi Flavor description

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El Zafiro is located between the mountains of central and western Colombia, 10 kilometers from Popayan. The temperature difference between day and night on the farm is between 28 and 12 degrees, which makes the microclimate very suitable for growing coffee at high altitudes while allowing cherries to ripen slowly. A mild climate can also dry wet parchment at a steady and uniform rate.

Cherries are carefully selected to ensure that only the best ripe coffee is selected. It is then hand-sorted before pulping, washed with traditional Colombian processing, and then dried in a parabolic drying chamber. The processed green beans are vacuum packed before being exported. Before that, the green beans are sorted by hand to remove any defects.

El Zafrio covers an area of 7 hectares and is planted with varieties such as Wush Wush, Bourbon and Castillo. Twenty years ago, the varieties it originally planted were Typica and Bourbon. However, Roya caused losses to these heirlooms and made them unsustainable. New efforts are under way to restore these varieties and bring them back to production.

Variety

The variety of Wush Wush is rare and little is known about it. It is believed to be from Ethiopia and apparently originated with nearby Gbarnga in the southwest of Jimma. It came to Colombia about 30 years ago, and its long and pointed pleasure has similar physical characteristics of the Gesha. Its cup shape is similar to the taste and sweetness of jasmine, rose, lemon grass and drupe, with complex acidity, but more obvious than wormwood.

Fermentation process

In the past two years, Ceferino has tried different methods at El Zafiro, such as using controlled methods to extend the fermentation time. This helps to produce most coffee, the basic anaerobic fermentation process for 20 hours, just like this special batch.

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