Wush you were here, Omni roast

Highlights

“A Colombian Wush Wush that Spojka takes through a long, slow ferment: ripe cherry rests 12 hours of pre-fermentation, then 72 hours sealed under anaerobic conditions, before mechanical drying at 35 °C for 12 days and a full month of stabilization. The roaster lists it at 88 points, roasted omni so the same bag works as filter or espresso. Caramel and lime open, wine and cherry carry the middle, and dark chocolate closes it out.”