This coffee is from Finca Monteverde in Colombia, a fourth-generation family farm that began specializing in exotic varieties in 2010. The Wush Wush variety undergoes an anaerobic natural processing method with Saccharomyces cerevisiae T58 yeast strain added at a ratio of 1 gram per 5 kilograms of cherries. The cherries are conditioned for 80 hours at 35°C before fermentation. All beans are dried at controlled temperatures not exceeding 40°C, then stabilized in protective GP bags covered with burlap sacks. The processing enhances fruity characteristics and unique spice flavors with rich, delicate layers.
