Wush Wush, Colombia
Dynamic Natural Wush Wush from Finca La Miel, Huila, Colombia 100g
We want to present this beautiful coffee from the serene hills of La Argentina, Huila, Colombia, Finca La Miel by talented coffee producer, Miguel Angel Botina. The Dynamic Natural process merges advanced AI-aided selection with sustainable fermentation techniques, resulting in a cup profile as vibrant as the land itself.
Dynamic Natural Wush Wush from Finca La Miel, Huila, Colombia 100g
We want to present this beautiful coffee from the serene hills of La Argentina, Huila, Colombia, Finca La Miel by talented coffee producer, Miguel Angel Botina. The Dynamic Natural process merges advanced AI-aided selection with sustainable fermentation techniques, resulting in a cup profile as vibrant as the land itself.
Dynamic Natural Wush Wush from Finca La Miel, Huila, Colombia 100g
We want to present this beautiful coffee from the serene hills of La Argentina, Huila, Colombia, Finca La Miel by talented coffee producer, Miguel Angel Botina. The Dynamic Natural process merges advanced AI-aided selection with sustainable fermentation techniques, resulting in a cup profile as vibrant as the land itself.
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Aroma: Bergamot
Sweetness: Apricot
Acidity: Cloudberry
Aftertaste: Orange Blossom
Mouthfeel: Black tea -
Region: Huila, San Augustin
Varieties: Wush Wush
Process: Dynamic Natural
Crop Year: 2023/2024
Altitude: 1880 masl -
Finca La Miel is a model farm nestled in the verdant hills of La Argentina, just outside San Agustín, Huila. Here, Miguel Ángel Botina cultivates an extraordinary collection of coffee varieties, including Geisha from Panama, Moka from Hawaii, Pacamara from El Salvador, and Wush Wush from Cauca. Since 2015, his vision has been to create a varietal coffee garden that pushes the boundaries of quality and innovation.
As a key member of the research and development team at La Cereza Coffee Research Centre, Miguel applies cutting-edge processing techniques to enhance both flavor and consistency. Each harvest begins with meticulous cherry selection using a mechanized siphon system, followed by advanced electronic colorimetric sorting to ensure precision. The Wush Wush cherries undergo controlled fermentation in bioreactors, where carefully selected local microbes—mapped and isolated over six years—shape the final cup profile.
With a deep commitment to research and experimentation, Finca La Miel stands at the forefront of specialty coffee, continuously refining techniques to unlock new sensory experiences in every cup.
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Ripe coffee cherries are carefully harvested, washed, and sorted using a mechanized siphon system with cylindrical sieves, which remove underripe, overripe, and peaberry cherries. A secondary selection process, using AI-supported colorimetric technology, ensures 95–98% of the final batch meets precise color standards for the desired cup profile.
After sorting, the cherries are placed in bioreactors with reduced oxygen levels and inoculated with locally sourced microbes, selected to enhance specific flavor profiles. Fermentation for Natural processing can last up to 300 hours, with careful monitoring of temperature, oxygen, pH, and other factors to achieve optimal results.
Following fermentation, the cherries dry in the sun for 3–4 days before being moved to shaded African beds. Some lots undergo additional drying using mechanical systems, with the entire process taking up to 62 days in certain cases.