This coffee comes from Jaime Nunez and his farm, El Roble Negro, located in Palestina, Huila, Colombia at 1700 meters altitude. This particular lot is an Orange Wush Wush varietal. The Wush Wush varietal was transplanted to South America in the 1990s. This lot was fermented for five days in an anaerobic environment, then depulped and washed, and finally dried for over 30 days on a raised bed. The coffee features pronounced notes of stewed plum, prune, and raisin with dried stonefruit and darker sweetness, complemented by a sweet and slightly tart caramel-like backbone.
Scott Carey founded Sump Coffee in St. Louis in December 2011, starting as a multi roaster operation before purchasing a 2.5 kilogram Diedrich and teaching himself to roast in July 2012. Carey logs every parameter by hand with a stopwatch and pen, marking data every 30 to 60 seconds, a deliberately analog process that now has over 13,000 roast hours behind it. Sump exclusively features single origin coffees, rotating selections by harvest season, and roasts to a Nordic style that emphasizes cup clarity and brightness over roast character. The philosophy is to showcase the true nature of the origin, not the roaster's hand.
