Wush Wush + Papayo, Anaerobic Natural - Elías & Shady Bayter

Tasting Notes: Tangerine, Tropical Fruit, Molasses

The process begins with a careful selection of ripe cherries from both Wush Wush and Papayo varieties, harvested at peak maturity to ensure optimal sweetness and flavor potential.

Following harvest, the cherries undergo a 48-hour anaerobic fermentation. During this stage, the coffee ferments in a sealed, oxygen-free environment, allowing the natural sugars and fruit compounds to interact and develop a more complex and expressive sensory profile.

After fermentation, the coffee is dried under controlled conditions until the ideal moisture content is reached. This gradual drying process helps preserve clarity, sweetness, and the distinctive characteristics of each variety.

This strategic blend combines the structure, body, and complexity of Wush Wush with the floral sweetness and vibrant brightness of Papayo, resulting in a full-bodied cup with balanced sweetness, citric acidity, and layered complexity.

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Origin: Colombia, Tolima
Region: Fresno
Variety: Papayo + Wush Wush
Altitude: 1500 MASL
Processing: Anaerobic Natural