Colombia - CGLE - Potosi - Wushwush Natural

Nestled in the heart of the Cauca Valley, Colombia, Café Granja La Esperanza (CGLE) is a pioneering family-owned farm renowned for its focus on coffee innovation and sustainable practices. Under the guidance of Rigoberto Herrera, the farm has introduced a range of rare and exotic coffee varieties, solidifying its position as a global leader in specialty coffee production. The Potosi Farm is one of the jewels in CGLE's crown, spanning 52 hectares of fertile, high-altitude land in the Caicedonia region, with elevations between 1,670 and 1,860 masl. This diverse topography and climate create the ideal environment for cultivating rare coffee varieties. The Wush Wush variety traces its roots back to the Wushwush village in Ethiopia, located near the famed coffee-producing areas of Jimma and Sidamo. The variety is known for its delicate floral profile, clean acidity, and complex flavor notes. It was introduced to Colombia about 30 years ago, where its cultivation was limited due to its low yield and challenging growth requirements. Unlike more common varieties like Caturra or Castillo, Wush Wush requires meticulous care, thriving only in optimal conditions at altitudes above 1,700 masl. At Potosi Farm, only 0.28 hectares out of the 52-hectare estate are dedicated to Wush Wush cultivation, making it an extremely limited production nano lot. The scarcity of this variety, combined with the precision required for its growth and processing, makes it one of the most exclusive and sought-after offerings from Café Granja La Esperanza.This lot is processed as a natural coffee, but with a unique twist that reflects the experimental ethos of Café Granja La Esperanza. The process begins with the careful handpicking of ripe cherries at peak ripeness. Instead of drying the cherries immediately, they undergo a 96-hour aerobic fermentation. This fermentation takes place in an open tank, allowing for natural oxygen exposure that encourages the development of wild, fruity flavors and intensifies the aromatic complexity of the coffee. Once the fermentation is complete, the cherries are moved to a mechanical dryer, where they are carefully dried over a period of 10 days. This drying process is designed to ensure consistency, protect the integrity of the beans, and prevent over-fermentation, all while locking in the distinct fruit-forward notes that characterize natural-processed coffees. The drying is meticulously controlled to achieve an optimal moisture content, resulting in a stable and flavorful cup.