Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG Introducing our Thermal Shock Natural

Introducing our Thermal Shock Natural Catuai from Ratnagiri Estate in India’s Chikmagalur District

Total Coffee:24 boxes × 200g2 × 2kg bags

With its cool “Cold Forest” microclimate and careful pulped natural processing

followed by an 8-day drying period using both mechanical and sun drying methods

Colombia Washed Tartaric Acid Wush Wush Experience:JUST A BAG Introducing our Thermal Shock NaturalThis Wush Wush is processed using Elkin Guzmans Tartaric Acid Washed method, built around controlled oxidation and extended, organic aciddriven fermentations. Cherries are harvested with an average Brix of 2024, then washed in cold water (1015C) to remove impurities before undergoing flotation and disinfection in 35C water with citric acid. The coffee then undergoes a 36 hour oxidation in cherry, followed by a 40 hour closed tank fermentation in water