El Zafiro, Wush Wush lot 2511 - Colombia
Jasmine / Bergamot / Lime / Peach / Guava / Honeydew
Suggested for espresso and filter
QUALITY SCORE: 93.75
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day.
- Caferino Maca
- 1940-2100 mt
- Anaerobic washed
- Wush Wush
- Picked in
- June 2017
- Landed in
- January 2018
- Lot Size
- 700 kg
- Arrived in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
We are incredibly thrilled to present you this truly amazing coffee!
This is a single-variety lot of a rare cultivar named Wush Wush.
El Zafiro is located 10km from Popayan between the Colombian Central and Western mountain ranges. The farm experiences varying day and night temperatures between 28 and 12 degrees making the micro-climate ideal for growing coffee at altitude allowing for slow maturation of cherry. The temperate climate also enables wet parchment to dry at a steady and even rate.
Cherry is meticulously handpicked ensuring only optimally ripe coffee is picked. It is then hand sorted prior to pulping, where it is washed using traditional Colombian processing methods, and dried in parabolic drying rooms. Post milling, green beans are hand sorted to remove any defects prior to it being vacuum packed prior to export.
El Zafrio is 7ha in size and planted with Wush Wush, Bourbon and Castillo. 20 years ago it was originally planted with Typica and Bourbon, however, Roya took its toll on these heirloom varieties and growing them became untenable. New efforts are currently underway to restore these varieties and have them back in production.
The Wush Wush variety is rare and not much is known about it. It is believed to have made its way from Ethiopia, apparently originating in and around Bonga in Southwest Jimma. It arrived in Colombia about 30 years ago, it’s long and pointed cheery has similar physical characteristics to that of Gesha. It is also similar in cup profile with jasmine, rose, lemon grass and stone fruit flavour notes and sweetness, with a complex acidity but with a more pronounced body than Gesha.
THE FERMENTATION PROCESS
During the last two years, Ceferino has been trying di erent processes at El Zafiro, such as prolonged fermentations with controlled protocols. This has helped to produce most of the coffee with basic anaerobic fermentation process of 20 hours like this special lot.