Colombia — Cata X Zarza Wush Wush
Summary
Naturally processed Wush Wush from Finca Zarza in Bruselas, Huila, Colombia, grown at 1750-1800 masl by producer Jonathan Gasca and sourced through Cata Export. Fully ripe cherries undergo 24 hours of anaerobic fermentation, 12 hours of controlled oxidation in sealed bags, and a final submerged fermentation before sun-drying in parabolic dryers for 10-12 days. The cup shows raspberry, lavender and fresh fruit character with floral aromatics and vibrant complexity.
Pour over
Ratio 1:17- Coffee in
- 15 g
- Water
- 255 g
- Time
- 2:25
- Temperature
- 96°C
- 0:00Bloom with 50 g of water for 30 seconds. (30 s)
- 2.After bloom, pour to 150 g. Pause until the waterline hits the coffee bed, then repeat three more times to 250 g. Pour quickly, carefully and in a circular motion.
Pour slowly during the bloom to extract maximum flavour. Best with a conical pour over brewer.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Region
- Huila, Bruselas
- Producer
- Jonathan Gasca, Finca Zarza
- Altitude
- 1750 - 1800 m.a.s.l
- Variety
- Wush Wush
- Notes
- Lavender, Raspberry
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The roaster
Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…
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