Finca Monteverde was inherited by Gildardo Gutiérrez, making the Gutiérrez family now fifth generation of coffee producers. Ten years ago, their three children who are dedicated Q Graders, started focusing on their vision of producing exotic varietals supported by their parents. After years of experimentation with processing they have found methods to unlock unknown flavour from their coffee.
Their farm has 15 hectares of Red and Yellow Bourbon, Geisha, Wush Wush and Mocca varietals. We are honoured to be sharing with you their Yellow Wush Wush, which well reflects the family's attention to detail in harvesting and processing. They never compromise during the entire process and are committed to their strict schedules.
The Wush Wush varietal first originated from the Wush wush village in Ethiopia, similar to Geisha it has a low yield yet an exceptional flavour. The coffee cherries are harvested at their peak ripeness, then sorted and processed using dry aerobic oxidation. Temperature is measured and when the coffee mass reaches 35 degrees it is cooled using spring water. In the 100 hours of aerobic fermentation, the coffee mass is stirred twice daily to homogenize the process. Following processing the coffee is dried out for 29 days in a temperature controlled environment.
In this brew you can expect tasting notes of of muscat grape, passionfruit and cacao nibs.