This exclusive batch from Finca Zarza is grown in the famous Pitalito region of Colombia by brothers Jhonatan and Johan Gasca, it comes from the rare and prestigious Wush Wush variety.
This coffee pushes the boundaries of fermentation with its unique experimental natural process. The cherries first undergo a 76-hour anaerobic fermentation, followed by a short 12-hour oxidation in the open air, before being immersed in 60°C water for 24 hours for a striking thermal shock that fixes the aromas, and finally being slowly dried for about ten days.
This exquisite craftsmanship results in a cup of incredible intensity.
Prepare yourself for an elegant floral attack of lavender, counterbalanced by the fruity sweetness of cherry and pineapple, all wrapped in a deliciously fermented and tangy candy-like profile.
