Another first for JBC! We are excited to feature our first-ever Wush Wush coffee variety from renowned female producer Paola Trujillo. We called this coffee dreamy and sparkling with tasting notes of tropical fruit, green apple jolly rancher, lemongrass, tangerine, honey, and elderflower. If you are a lover of bright coffees with complex tropical fruit notes, this one is a must-have! It is truly a special coffee.
About the Variety. The Wush Wush variety is a very rare variety known for its intensely fruity, floral and winey characteristics. It’s a delicate, low-yielding plant, making it highly sought after and valuable. Wush Wush has grown immensely in popularity in the last decade, earning top spots in barista competitions worldwide. It is often compared to the coveted Geisha coffee variety but boasts unique attributes that make it distinctly its own and a sensory experience that is unlike any other coffee. Grown primarily in Colombia and Panama, this variety is thought to have come from the Wushwush region of southwestern Ethiopia over 30 years ago.
Farm Level Info. Paola Trujillo grows a number of coveted coffee varieties on her 11 hectare farm Patio Bonito in Caldono, Cauca, Colombia. Working with her father, long-time coffee producer Carlos Arturo Trujillo, the two have merged his dedication to soil conservation, sustainable farming and environmental protection with Paola’s innovation in processing and expansion of rare coffee varieties.
Paola first pursued chemical engineering before working for years as a coffee cupper/buyer for coffee export companies in Nariño and Huila, Colombia. In 2022, she returned to the family farm, introducing new innovative processing techniques and bringing fresh perspectives.
For the processing of this particular lot, Paola (along with her team of pickers) harvest only the ripest cherries. The cherries are then sorted to remove any low-density, underripe, or defective cherries. Once sorted, the cherries undergo a 32-hour anaerobic fermentation-a critical step that works to enhance the coffee’s flavor profile as the sugars, organic acids, and other compounds break down. This fermentation process is carefully calibrated by Paola to balance flavor complexity and enhance sweetness, resulting in a lively, fruity character. After fermentation, the cherries are pulped, the mucilage is thoroughly washed away, and the depulped coffee is then placed inside tanks to ferment an additional 12 hours. Once fermentation is finished, coffees are spread out on raised beds to dry. The team monitors them closely to ensure even drying and optimal quality, aiming for 9.5% -11% moisture content.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
