Miss Wush

OriginColombia

ProcessAnaerobic, Washed

Summary

Miss Wush is a rare Wush Wush variety Arabica grown by Deiro Garcia at Finca Lord Voldemort in Pitalito, Huila, Colombia, at 1,800–1,850 m. The Wush Wush variety originates in Ethiopia's Kaffa region. Processing is experimental: ripe cherries undergo a 40-hour anaerobic fermentation at low temperature, followed by successive oxidation and fermentation stages, reintroduction of cherry leachates, a submerged fermentation at 39 °C for 12 hours, a thermal shock with hot water washing, and slow drying under shade for 18–24 days to about 11% moisture. In the cup it is floral, bright and intensely aromatic, with jasmine, lime and lemongrass notes, vivid acidity, silky body and a persistent fruity finish.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18.5 g
Coffee out: 55 g
Time: 26 s

For 2 cups: 18.5 g coffee, 26–28 s extraction, 55–60 ml water. For 1 cup: 14 g coffee, 26–28 s extraction, 25 ml water.

Filter

Coffee in: 19.5 g
Water: 250 g
Time: 3:00

19.5 g coffee, 250 g water, 3–5 min infusion.

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: Omniroast
Decaffeinated: No
Price
Region: Huila, Pitalito
Producer: Deiro Garcia
Altitude: 1800 - 1850 m.a.s.l
Variety: Wush Wush
Notes: Jasmine, Lemongrass, Citrus

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The roaster

Café Piha

Bordeaux-based Café Piha is a specialty coffee roaster and café born from wind, travel, and a New Zealand beach. Founders Pierre and Carole named it after a ki…

AI-assisted description, based on roaster & cupping data.

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