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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“Tropical fruit, citronella, and caramel layers unfold from a meticulous fermentation protocol: 40 hours anaerobic at 16°C, followed by oxidation and thermal shock. Wush Wush from Ethiopian origins thrives at 1,850m in Huila, and Deiro García's microbiology-driven approach gives this washed lot unexpected depth. A playful name hiding serious craft.”
