Sebastian Ramirez Wush Wush

This Colombian natural wush wush coffee won our hearts with its blackberry-like acidity and almost creamy mouthfeel. We were also very happy to bring you this interesting varietal to explore.

The Wush Wush coffee varietal is one of the notable heirloom varieties originating from Ethiopia’s coffee growing regions. It is named after the small area of Wushwush in southwest Ethiopia, known for its fertile highlands and vibrant teas. Similar to the Geisha variety, Wush Wush made its way to South America about 30 years ago and is now found in Colombia. In Colombia, the altitude and fertile conditions contribute to the development of fruitier, delicate, and floral cup profiles in the coffee. The variety can adapt and change based on climate, nutrition, and seed origin, leading to variations in tree morphology, requiring careful selection for replanting.

Farm: El Placer
Farmer: Sebastian Ramirez
Location: Calarcá -Quindio, Colombia
Altitude: 1650-2000 masl
Varietal: Wush Wush
Process: Natural

Expect notes of : Lavender florals with notes of blackberry, raspberry, concorde grapes and a long champagne-like finish.

Sebastian Ramirez, born in Quindio, a region renowned for its coffee culture, represents the fourth generation of his family’s coffee growers. Six years ago, he took over the management of El Placer, his father’s farm, located in the village of Buenos Aires de Calarcá.

His journey into the world of specialty coffee began when he heard about the exceptional coffee in Armenia. Intrigued, he visited Alma Café, where he encountered an instructor from SENA who introduced him to the art of cupping. This experience sparked his curiosity and opened the door to this fascinating realm of coffee.

Today, Sebastian is recognized as one of the most prominent specialty coffee producers in Colombia. However, his primary motivation remains focused on producing exceptional coffee and upholding the reputation of the El Placer farm. His dedication and passion continue to shine, driving him to leave a lasting mark in the coffee industry.

Here is a description of the process for the Wush Wush:
PROCESS + DETAILS

• STEP 1. THE CHERRIES ARE PICKED AND SELECTED TO REACH THE RATIO OF 95% RIPE AND 5% SEMI-RIPE.
• STEP 2. THE CHERRIES UNDERDO AN ANAEROBIC PROCESS IN 200-LITRE TANKS FOR 280 HOURS AT A CONSTANT TEMPERATURE OF 18 ° C WHILST INJECTING CO2 INJECTION + ADDING 5 LITRES OF COFFEE MUST (JUICE OR EXTRACT PRODUCED DURING THE OXIDATION/FERMENTATION PROCESSES) THAT WAS HARVESTED FROM A PREVIOUS MACERATION OF COFFEE CHERRIES.
• STEP 3. 1ST DRYING PHASE IN MARQUESINAS AT A CONTROLLED TEMPERATURE OF 40 ° C AND 25% RELATIVE HUMIDITY FOR APPROXIMATELY 20 DAYS
• STEP 4. 2ND DRYING PHASE IN A MARQUESINAS WITH SHADING TARPS FOR APPROXIMATELY 5 DAYS FOR A SLOWER AND MORE CONTROLLED DRYING
• STEP 5. THE BEANS ARE PACKED IN GRAIN PRO BAGS AND LEFT STABILISING FOR 15 DAYS.