Wush Wush is an Ethiopian landrace variety first rediscovered in the southwest highlands near Kaffa. Known for its delicate floral aromatics and syrupy sweetness, it’s one of the most sought-after genetic lines outside of Ethiopia, often compared to Gesha, but with a more confectionary, honeyed profile.
At Las Brisas, Jhon Wilmer Cuellar, a third-generation coffee producer, cultivates Wush Wush at 1,550–1,800 masl, where a mix of volcanic soil and cool mountain breezes (“las brisas”) slow cherry maturation and intensify sugar concentration.
This lot is Natural processed but with a layered fermentation protocol designed to amplify body and sweetness while maintaining aromatic clarity. After selective handpicking, the ripe cherries are floated to remove defects and debris. They undergo 20 hours of oxidation in open-air tanks, followed by 50 hours of barrel fermentation - a hybrid aerobic–anaerobic approach that encourages controlled microbial activity.
This stage promotes the development of lactic and estery compounds responsible for the coffee’s signature vanilla cream and orange blossom notes.
The coffee is then dried on raised beds for 18 days in covered drying sheds, allowing gradual dehydration and even sugar stabilization. Final moisture content is 10.3%, preserving structure and longevity in the green coffee.On the cupping table, the coffee opens with a velvety, dessert-like sweetness - vanilla custard, almond toffee and honeyed florals. The acidity is soft and creamy, leaning toward candied orange and mandarin zest, supported by a silky body and clean finish. As the cup cools, layers of cocoa butter, sweet almond, and orange blossom unfold, creating a textural impression closer to confectionery than fruit - a rare quality even among naturals.
