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Colombia Quindío Campo Hermoso Edwin Noreña Wush Wush Natural
$17.27 - $704.74
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Country: Colombia
Region: Armenia, Quindío
Farm: Campo Hermoso
4° 34' 44.9447" N 75° 39' 55.4425" W
Farmer/Grower: Edwin Noreña
Varieties: Wush Wush
Processing: 16 hour anaerobic natural
Grade: Product of Colombia
Altitude: 1580 m.a.s.l.
Humidity: 10.30%
Density: 1.15 g/ml
Harvest Date: April, 2023
Arrival Date: September, 2023
Marks: 003-0068-0843
Reference ID: HA-2166-03
SCA Cupping Score: 87.00
- Fragrance of strawberry, watermelon aroma, intense flavors of cherry and milk chocolate with blueberry and raspberry noted in the aftertaste. Medium citrus acidity with a heavy body and syrupy mouthfeel.
This Wush Wush coffee roasts similar to some of the Colombian gesha coffees that we have offered. We recommend keeping the roast light to light-medium to maintain the intense berry and melon notes. The acidity is mild and will not be overly bright even at light roasts, while the body is heavy across light to dark roasts.
Since its discovery of having desirable floral and fruity characteristics
the Wush Wush seeds have been planted in various places in the world, resulting in diverse flavor profiles depending on the growing region and post-harvest processing.
This Wush Wush classic natural from Edwin Noreña at Finca Campo Hermoso was rinsed and floated after picking. The clean cherries were added to a drum for an initial anaerobic fermentation for 16 hours before being removed and dried on raised beds for about 20 days until the moisture reached 10.5%.
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
Our relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.