natural wush-wush Q-70

Highlights

“Edinson Argote grew up around coffee in Acevedo, Huila, loading and unloading sacks at his cousin's buying station before he ever tasted a cup with intent. Orphaned at three, he left home at eleven and served eighteen months in the army; speciality coffee found him at twenty and he has chased sensory skill ever since. Quebraditas, his farm in Huila at 1,700 metres, is where this Wush Wush lot grew. Cherry is floated to clear green and damaged fruit, then oxidised in food-grade drums for 72 hours before drying to 15% moisture, rehydrating with hot water and fermenting a further 120 hours below 25C with a selected yeast. Another 96 hours of drying and stabilisation in GrainPro bags locks in the profile: golden raisin, gooseberry and sharom fruit, deep and golden.”