COLOMBIA wush wush

FLAVOR PROFILE

BOOZY, FRUIT BOMB, SWEET - PINEAPPLE, SANGRIA, LEMON CANDY, BLUEBERRIES

ORIGIN

QUINDIO, HUILA, COLOMBIA

FARM

EL PLACER FARMS

FARMER

SEBASTIAN RAMIREZ

PROCESSING

CARBONIC MACERATION + MOSS

VARIETY

WUSH WUSH

BUTTER

1744

PURCHASE

DT - EXPORT CHICAS INDUSTRY

TRANSPARENT REPORT

9/10

How did the whole collaboration with Sebastian come about? No, it wasn't just another purchase through an importer. We met for the first time last year in March at the coffee festival in Bratislava, where a nice guy from Colombia, unknown to us, stopped by our stand and asked for coffee from his friend Edwin Norena - Oompa Loompa. We quickly started talking and agreed that we would enjoy the coffee together that he and the baby from Chicas had brought.

The next day, we went through all the cuppings from other importers together, and despite the subtle language barrier, we sat down right away.

Later, we met again at the WOC in Athens with his friend Roger Zapata, and it was there that we agreed that we would cooperate for a long time and that the next harvest we would take three coffees from his offer - infused / washed / cm mossto.

We left the selection of coffees to Sebastian, because trust is the most important thing in a long-term relationship - what happened to us in 7 months at the roastery only confirmed this.

PROCESSING

1. Manual picking and classification of cherries (95% ripe, 5% semi-ripe)

2. Anaerobic fermentation in 200l tanks for 280 hours at a constant temperature of 18C with the presence of CO2 and recirculation of must from coffee cherries

3.1 Drying under awnings at a controlled temperature of 40C and 25% humidity - 20 days

3.2 Drying in a greenhouse in partial shade on raised beds - 5 days

4. Packing in grain for bag and stabilization for 15 days.

5. Dry mill, manual selection and packing in vacuum-sealed bags