Wush Wush

Wush Wush is a low-yield, high-quality variety named after a small area in southwest Ethiopia, not far from Jimma and Sidamo. It arrived in South America around 30 years ago, shortly after Gesha's rise in prominence, and is particularly popular in Colombia. It typically presents cups that are extremely sweet with tropical or berry fruit notes, and is attractive for specialty growers due to its differentiation and resilience.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Colombia | Patio Bonito | Paola & Carlos Trujillo | Wush Wush Natural - When is peak flavour?

Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, assisted by his daughter Paola, who spent years as a cupper and green buyer in Narino and Huila before returning to the farm in 2022. Paola has been integral in perfecting their fermentations, innovating washed and natural processing with thermal shock and anaerobic modulations. The 11-hectare farm holds 47,000 trees across 13 varieties, and every operation is grounded in the family's three core values: food security, soil conservation, and coffee cultivation.

We met Paola when she was in Australia doing a tasting tour & I'm very glad that we sell many of her fantastic coffees.

Cauca stretches from the Western Cordillera to the Pacific Ocean in central-western Colombia. Ocean winds and elevation make it one of the coolest coffee regions in the country, and its coffee is grown mostly by indigenous and Afro-descendant communities across the Popayan Plateau and the central volcanic range.

Wush Wush takes its name from a small area in southwest Ethiopia, not far from Jimma and Sidamo, where the variety grows semi-wild among the forest coffees that make the region famous. Like many Ethiopian landraces it is naturally low-yielding, which kept it obscure for decades - until cup quality started deciding what got planted.

The variety crossed to South America roughly 30 years ago, arriving shortly after Gesha's rise to fame, and has found its most enthusiastic adopters in Colombia. Specialty growers accept the small harvests because the cup commands a premium: intensely sweet, with tropical fruit, berries and florals that stand apart from anything else on the table.

From Patio Bonito's high, cool Cauca terroir and careful natural processing, expect that signature sweetness amplified - cooked and jammy peach, toffee, and a juicy malic brightness.