Inspired by the genetic rarity of the varietal and the complexity of its processing, this Wush Wush is the result of a meticulously executed technical intervention aimed at achieving an exceptional sensory expression. Every stage was carefully designed to preserve and enhance the bean’s aromatic richness.

The coffee underwent a 120-hour anaerobic fermentation, carried out in hermetically sealed stainless steel tanks, under continuous monitoring of pH, temperature, and internal pressure. This controlled environment enabled a deep, stable fermentation, fostering the synthesis of volatile compounds that bring clarity and complexity to the cup profile.

After fermentation, the beans were slow-dried in thin layers, allowing for the stabilization of natural sugars and the fixation of their aromatic structure without loss of definition.

In the cup, this coffee reveals a tropical symphony of passion fruit, raspberry, and peach, harmonized with delicate notes of white chocolate and a silky texture that elevates the sensory experience to a higher plane.

More than just coffee, this is a liquid collectible — a refined expression of technique, genetics, and sensitivity. Crafted for palates that seek to transcend flavor and connect with the very essence of coffee.