COLLABORATIVE LAUNCH WITH 3 CYCLES
AVAILABLE HERE
Coffee Information
Wush Wush is a variety from Ethiopia, from the area called Wushwush in the southwest of the country. It is said that this variety arrived in Colombia through Cenicafé (National Center for Coffee Research), which obtained specimens of the plant directly from Ethiopia.
However, as with Gesha, it is not yet known exactly how or under what conditions this variety left the African country. Likewise, the morphology of the plant is so variable that it is doubtful whether it is actually a group of varieties, rather than just one.
Finca La Cinta produces more than 17 varieties of coffee, including Gesha and Bourbon Rosado. In addition, it produces a number of other crops such as different types of legumes, vegetables and cocoa.
For the production of this batch, after a selective harvest, the pulped coffee was subjected to fermentation in an anaerobic environment for a total of 48 hours; with monitoring every 12 hours. Subsequently, the coffee was washed and dried on canopies for a total of 96 hours, with an average temperature of 40°C.
Producer: La Cinta Farm, Yeferson Olaya.
Country: Colombia.
Region: Tolima, Planadas.
Altitude: 2200 mts.
Variety: Wush Wush.
Post-harvest process: Wet fermentation in mucilage in an anaerobic environment.
Harvest: April-June 2021.
Sensory Description
Vanilla, crème brûlée, fresh mint, orange blossom, chamomile, rose water, licorice, melon, chocolate-flavored butter cookies, cocoa butter.
Structured medium acidity, round medium-high sweetness and delicate low bitterness.
Light body, creamy texture and a soft aromatic finish.
Import
This coffee was purchased directly from Café Lumbus , who imported the coffee to Chile. The kilo of green coffee cost CLP $ 26,400 —8.2 times the C price at the time of purchase—. This does not include operating costs, design or packaging —developed in conjunction with @sangre_artificial —.
Roasting
One of the difficulties in roasting this coffee had to do with supplying enough energy, since it is a seed with a considerable thermal capacity. Fortunately, it was possible to slow down enough to give it enough time to develop, but maintaining a very light roast.
Toaster: Atilla GOLD II 5 kg.
Load: 3 kg.
Initial humidity: 12.4%, rehydrated to 16%
Total Time: 12 minutes.
DTR: 20%
Final Temperature: 195.8 ºC
Accumulated Temperature*: 0.489
Mass loss: 17.7%
*We calculate this value by dividing the area under the roasting curve by the load, ([ºC x min] / grams). We consider this value, in our roaster, to be a reasonable approximation of the development of the coffee, in a broad sense.
Water
We arrived at all the recipes for this coffee using Aguas Nómade .
However, if you want to get the most out of it, you can use the following water recipe. For this, we recommend using the mineral concentrate recipes made by Barista Hustle .
— 185 ppm** Hardness ( MgSO₄ )
— 38 ppm** Alkalinity or Buffer ( NaHCO₃ )
**As an equivalent in CaCO3.
Preparation
In general, our coffees are designed for high extractions. We recommend fine grinds, higher temperatures, and longer ratios—for filtered, between 1:18 and 1:20; for espresso, between 1:3 and 1:5. In addition, we tend to prefer relatively low concentrations, where we find the greatest clarity in descriptors.
The idea of including recommended recipes is not to prevent you from experimenting with coffee, but to share the recipes with which we have had good results.
Hario V60 or similar
Dose: 15 grams.
Water: 250 grams.
Drink: 200-210 grams.
Time : 3 - 5 minutes.
Temperature: Boiling; 97ºC in Santiago.
TDS: 1.5 - 1.6%.
First discharge — saturation or bloom — 50 grams, swirl the pot for 5 seconds making sure all the coffee is wet. Using something like a WDT device also works.
Second pour of 50 grams (100) at 30 seconds. Move the coffee maker gently in circles for 2 seconds.
Third pour of 50 grams (150) just before the water level reaches the coffee. Move the coffee maker gently in circles for 2 seconds.
Pour 50 grams (200) into the fourth cup just before the water level reaches the coffee. Move the coffee maker gently in circles for 2 seconds.
Final pour of 50 grams (250) just before the water level reaches the coffee. Move the coffee maker gently in circles for 2 seconds.
It is recommended to reach something close to these parameters with another coffee first. Try to make all pours from the highest possible height that does not create turbulence on the surface of the water, in a circular motion over the coffee and maintaining a controlled flow. In addition, it is recommended to keep the water boiling between pours.
For something like a Kalita Wave , I recommend using a metal mesh underneath the paper filter, to prevent it from sticking to the machine and decreasing flow.
AeroPress or similar
Dose: 15 grams.
Water: 240 grams.
Drink: 210-215 grams.
Time: 8 - 9 minutes.
Temperature: Boiling; 97ºC in Santiago
TDS: 1.3 - 1.4%
[Standard method.]
Pour the 240 grams of water over the coffee, trying to pour from as high as possible so as not to create turbulence on the surface of the water, and making sure to wet all the coffee evenly. Stir if necessary so that all the coffee is wet.
Insert the plunger without applying pressure to create a vacuum.
After 4 minutes, with the plunger still inserted, gently move the brewer in circles for 5 seconds.
At 7-8 minutes, begin to press the plunger very gently; press past the sound of air.
This recipe is recommended if you don't have a high-end grinder, as it allows you to brew with a lot of room for error. It is recommended to first get close to these parameters with another coffee, and use the finest grind that makes it easy to press the plunger gently.
Additionally, you can use this recipe for methods like Clever or the Hario Switch , in which case we recommend pouring the water before adding the coffee.
Espresso
Dose: 15 grams.
Water: The water you use in your espresso machine, or the suggested recipe, if you have a machine that allows it easily.
Drink: 40-45 grams.
Time: 15-20 seconds.
Pressure from pump: 6 bar
Temperature: 96-97ºC
TDS: 7 - 8%
It is recommended to previously reach something close to these parameters with another coffee. For something like a allongé , use the same parameters, but aim for a 75-90 gram drink. For something like a coffee shot , lower the temperature to 93-95°C, and grind more coarsely, aiming for a 200 gram drink in about 50-60 seconds.
Zero Bypass Coffee Makers (Tricolate / Next Level)
Dose: 10 grams.
Water: 200 grams.
Drink: 170 - 180 grams.
Time: 7-10 minutes.
Temperature: Boiling; 97ºC in Santiago
TDS: 1.3 - 1.5%
First pour —saturation or bloom— of 30 grams, move the coffee maker for 10 seconds ensuring that all the coffee is wet.
Second pour of 70 grams (100) at 60 seconds. Move the coffee maker gently in circles for 2 seconds.
Third pour of 100 grams (200) when the water level is approximately 1 centimeter above the coffee. Move the coffee maker gently in circles for 2 seconds.
With this type of coffee maker, it is very important to ensure that the coffee bed and the pot are level. For the Next Level , in particular, we recommend trying with twice as much coffee, and everything else proportional. It is recommended to first get to something close to these parameters with another coffee. Also, it is recommended to keep the water boiling between pours.
Music
All of our coffees also come with a Spotify playlist, featuring songs we like to listen to while brewing and drinking. Generally, the songs we include in each playlist relate to some sensory aspect of coffee; but explaining exactly how they relate goes beyond words.
Listen to Wush Wush Finca La Cinta on Spotify