This coffee is a Wush Wush varietal from San Adolfo, Huila, Colombia, grown at 1600 meters elevation. Produced by Sergio Aranda Gomez on the 4.5-hectare Finca Anaya, this is a Thermal Shock Washed coffee featuring an intricate multi-stage fermentation process including 36-hour cool anaerobic fermentation, natural oxidation with mossto recirculation, and a hot water thermal shock before washing. The coffee dries under canopies over 3 weeks. Tasting notes include red grape, raspberry, lavender, and orange, with intense tropical fruit characteristics and floral complexity.
Brainwave Coffee Roasters was founded by Max Zelenevich and Em Charniga in the Roxborough neighbourhood on the outskirts of Philadelphia. The roastery operates on a roast to order model with a bi weekly rotating selection of single origin coffees, and every bag is hand stamped as part of an artisanal production approach shaped by Em's background as an artist and creative director. Max handles roasting, curating what the pair describe as funky, unique, and delicious specialty coffees sourced from diverse origins. The business runs entirely online with no physical retail location, shipping fresh roasted beans directly to customers.
