Tolima

Tolima is the third largest coffee producing region in Colombia. Located amongst the Andes and the Magdalena River Basin, Tolima is remote and until relatively recently, was plagued by conflict. Most of the coffee in Tolima is produced by smallholders and much of it is passively organic.

Wush Wush

As a variety, Wush Wush shares its name with the region of Ethiopia where it was originally found. Much like Gesha, it made its way to South America roughly 30 years ago. It is relatively rare, and has low yields, but boasts strong quality potential at high elevations.

Washed

Jorge Rojas and Adriana worked together to produce this lot. Adriana and her family managed the picking on the farm, and then brought the cherries to Jorge’s processing plant, La Central, where he managed the post-harvest processing on her
behalf. First, the cherries are left for an initial 24-36 hour cherry fermentation period. From there, they’re floated to remove the over- and under-ripe ones, and to homogenize the temperature. He de-pulps the coffee, and then puts the depulped coffee in sealed plastic barrels for around 36-48 hours to ferment. The sealed barrels keep the coffee nice and cool, and allow for a long and cool fermentation. Once the coffee is ready to wash, he washes it just once and takes it out to dry. It finishes the drying process in his mechanical silo dryer.