Colombia Anaerobic Washed Wush Wush ARCHIVED The coffee is harvested between

The coffee is harvested between 24°–28° Brix before oxidation and flotation

this coffee undergoes a 190-hour fermentation with a mother culture of lactobacillus

and clarity

Rodrigo Sánchez and his family in Palestina

This custom lot goes through a hot and cold fermentation starting with 48 hours of warm fermentation to activate peak microbial activity

Colombia Anaerobic Washed Wush Wush ARCHIVED The coffee is harvested betweenThis custom Washed Wush Wush from El Vergel Estate showcases one of Colombias most expressive varietals with a clean, focused profile. After 24 hours of anaerobic fermentation and carefully controlled drying, it delivers a refined cup with notes of black tea, dark chocolate, strawberry, and mango. Only 96kg were secured exclusively for Luminous.