This coffee is produced by Jhonatan and Johan Gasca at Finca Zarza in the Pitalito region of Colombia. It features the rare Wush Wush variety and undergoes an experimental natural process involving a 76-hour anaerobic fermentation, 12 hours of oxidation, and a 24-hour thermal shock in 60°C water before drying. The cup profile is intense and elegant, characterized by floral notes of lavender balanced by the fruity sweetness of cherry and pineapple, with a tangy, candy-like fermented finish.
