Paranormal Wush Wush - Special Filter, Washed, Colombia

Paranormal - Special filter coffee from Colombia. Wush Wush, washed using an extraordinary fermentation protocol, a micro-lot from Finca Anaya. 88 SCA points.

• Origin: Colombia, Acevedo (Huila)
• Farm: Finca Anaya
• Process: Washed
• Variety: Wush Wush
• Growing altitude: 1,600 m
• Notes: Juicy Citrus, Jasmine, Bergamot, Black Tea
• Cupping score: 88 = Excellent
• Ideal for: Hand Brew

First Contact, Zero Gravity, Space Disco. And now: Paranormal. Our fourth mission to Finca Anaya, the small, 4.5-hectare family farm of Sergio Darío Aranda Gómez in southern Huila, takes us to a variety rarely seen in Colombia.

Wush Wush was already on the table at our community cupping. Now it gets its own can. This lot was very small from the start, so our allocation is limited. When it's gone, it's gone.

Why Paranormal? Because some cups can't be explained, only experienced. A coffee that evokes jasmine and black tea, yet comes from a coffee cherry. Our little ghost in a hat on the can sums it up: “When caffeine isn't all you're looking for in coffee.”

Wush Wush is an Ethiopian landrace, named after the village of Wush Wush in the Kaffa region of southwestern Ethiopia, where Arabica originally comes from. Only a few farms grow it in Colombia. Those that do, do it for the cup: floral, tea-like, and complex.

The processing is washed, but has little in common with a classic washed coffee. It all begins with a careful selection of freshly picked, ripe cherries. They first ferment anaerobically in sacks for 36 hours at a cool 16 to 18 °C.

Next, the coffee goes into depulping tanks, where it oxidizes naturally for 20 hours. The cherry juice that emerges is carefully collected and reused for subsequent batches. Then comes depulping and a second 20-hour oxidation of the fruit mucilage, enriched with that same cherry juice.

Then comes 12 hours of submerged fermentation at 39 °C, again with recirculated juice, so the mucilage stays attached to the bean and the sensory complexity continues to develop. The final step is a thermal shock: the coffee is washed with hot water at 65 to 70 °C, which stops the fermentation.

Drying is slow and controlled in marquesinas, covered drying beds, at a maximum of 30 °C. This takes 18 to 24 days, until the coffee reaches its optimal residual moisture content of 11%. The result: a coffee crafted with precision and care, with each processing stage contributing its own nuances. A lively, clear, and complex cup.

In the cup, Paranormal shows a floral, tea-like profile with juicy freshness. Juicy Citrus, jasmine, bergamot, and Black Tea. If bergamot and black tea make you think of Earl Grey, you're not wrong—except no flavoring has been added here. It all comes from the bean. 88 out of 100 SCA points.

Directly imported, micro-lot, strictly limited. For anyone looking for more in coffee than caffeine.

About Black Hat Coffee

Founded in Hamburg in 2018 by Inna and Slava Zamikhovskyy, Black Hat Coffee stands for excellent specialty coffee (85+ SCA points), design inspired by custom-tailored suits, and an experience that goes beyond coffee. For us, coffee is as individual as a made-to-measure suit: each variety has its own illustrated packaging and a repeatable flavor profile.

Our espresso bars:
📍 Eppendorfer Weg 66, 20259 Hamburg
📍 Grunewaldstraße 9a, 10823 Berlin