Colombia by Sergio Aranda - Wush Wush Washed

This elegant Wush Wush Washed from Finca Anaya in Acevedo, Huila highlights the precision and creativity of producer Sergio Aranda Gomez. Grown at 1600 MASL, this lot pairs one of coffee’s most distinctive varieties with an intricate washed process using controlled fermentation, recirculated cherry juices, and a final thermal shock to develop complexity without sacrificing clarity.

The process begins with freshly harvested ripe cherries undergoing a 36-hour anaerobic fermentation at cool temperatures between 16–18°C. The cherries then undergo a period of oxidation before pulping, with their juices collected and reincorporated during subsequent stages of fermentation. A final 12-hour submerged fermentation at 39°C is followed by a 65–70°C thermal shock wash, before the coffee is slowly dried on raised beds for 18–24 days.

It’s an elaborate process, but the result isn’t a coffee dominated by fermentation. Instead, Sergio uses processing to build layers of tropical fruit and sweetness around the Wush Wush while maintaining the vibrancy, cleanliness, and definition of an exceptional washed coffee.

Tasting Notes

This coffee immediately stood out to us for its combination of ripe mango and juicy pineapple, framed by an aromatic lemongrass quality that brings freshness and lift to the cup. Underneath the tropical fruit is a silky sweetness reminiscent of caramel, giving the coffee enough depth to balance its brighter character.

Interestingly, Sergio’s own cupping notes closely mirrored what we found when developing our roast, describing tropical fruit, citrus, florals, lemongrass, and caramel. A bright but balanced acidity keeps the fruit vivid without becoming sharp, while a silky body and lingering caramel sweetness round out the cup.

As it cools, the tropical character becomes increasingly expressive, with mango and pineapple becoming sweeter and more defined while delicate floral and citrus qualities provide structure. There’s plenty to discover here, but above all, this Wush Wush is clean, sweet, vibrant, and incredibly drinkable.

Producer & Farm

At Finca Anaya, Sergio Aranda Gomez approaches fermentation as a tool for developing complexity while preserving the qualities that make each coffee distinctive. This Wush Wush is a compelling example: despite undergoing multiple stages of fermentation, oxidation, juice recirculation, and thermal shock, the finished coffee retains remarkable clarity.

One of the most fascinating aspects of Sergio’s process is the reuse of the coffee’s own cherry juices. Juices collected during oxidation are reincorporated during later fermentation stages, adding another layer of complexity while keeping the process entirely rooted in the coffee itself—no outside fruit or flavoring is introduced.

For us at Kickback Coffee Roasters, working with producers like Sergio is about more than finding an exceptional lot. As a small roaster, we value the opportunity to return to producers whose work excites us, explore the range of coffees they create, and build relationships that can grow from harvest to harvest. Coffees like this are exactly why those relationships matter: distinctive varieties, thoughtful experimentation, and meticulous work at origin coming together in a cup we’re genuinely excited to share.

Details

• Origin: Acevedo, Huila, Colombia
• Producer: Sergio Aranda Gomez
• Farm: Finca Anaya
• Variety: Wush Wush
• Process: Washed
• Altitude: 1600 MASL
• Cup Score: 87
• Tasting Notes: Mango · Pineapple · Lemongrass · Caramel

Process

1. Anaerobic Fermentation — Freshly harvested ripe cherries undergo 36 hours of anaerobic fermentation at a controlled 16–18°C.
2. Oxidation — The cherries undergo 20 hours of natural oxidation, with their juices collected for use later in the process.
3. Pulping & Secondary Oxidation — After pulping, the mucilage-covered coffee undergoes another 20 hours of oxidation, enriched with the previously collected cherry juices.
4. Submerged Fermentation — The coffee undergoes a 12-hour submerged fermentation at 39°C, with the cherry juices recirculated while the mucilage remains on the seed.
5. Thermal Shock Wash — Fermentation is concluded by washing the coffee with hot water between 65–70°C.
6. Slow Drying — The coffee is slowly dried on raised beds for 18–24 days at temperatures no higher than 30°C until reaching approximately 11% moisture.