{"product_id":"colombia-by-sergio-aranda-wush-wush-washed-1","title":"Colombia by Sergio Aranda - Wush Wush Washed","description":"\u003cp\u003e\u003cspan\u003eThis elegant \u003c\/span\u003e\u003cspan\u003eWush Wush Washed\u003c\/span\u003e\u003cspan\u003e from \u003c\/span\u003e\u003cspan\u003eFinca Anaya\u003c\/span\u003e\u003cspan\u003e in \u003c\/span\u003e\u003cspan\u003eAcevedo, Huila\u003c\/span\u003e\u003cspan\u003e highlights the precision and creativity of producer \u003c\/span\u003e\u003cspan\u003eSergio Aranda Gomez\u003c\/span\u003e\u003cspan\u003e. Grown at \u003c\/span\u003e\u003cspan\u003e1600 MASL\u003c\/span\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process begins with freshly harvested ripe cherries undergoing a \u003c\/span\u003e\u003cspan\u003e36-hour anaerobic fermentation\u003c\/span\u003e\u003cspan\u003e 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 \u003c\/span\u003e\u003cspan\u003e12-hour submerged fermentation at 39°C\u003c\/span\u003e\u003cspan\u003e is followed by a \u003c\/span\u003e\u003cspan\u003e65–70°C thermal shock wash\u003c\/span\u003e\u003cspan\u003e, before the coffee is slowly dried on raised beds for 18–24 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’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 \u003c\/span\u003e\u003cspan\u003evibrancy, cleanliness, and definition of an exceptional washed coffee\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee immediately stood out to us for its combination of \u003c\/span\u003e\u003cspan\u003eripe mango and juicy pineapple\u003c\/span\u003e\u003cspan\u003e, framed by an aromatic \u003c\/span\u003e\u003cspan\u003elemongrass\u003c\/span\u003e\u003cspan\u003e quality that brings freshness and lift to the cup. Underneath the tropical fruit is a silky sweetness reminiscent of \u003c\/span\u003e\u003cspan\u003ecaramel\u003c\/span\u003e\u003cspan\u003e, giving the coffee enough depth to balance its brighter character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInterestingly, 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 \u003c\/span\u003e\u003cspan\u003esilky body and lingering caramel sweetness\u003c\/span\u003e\u003cspan\u003e round out the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs 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 \u003c\/span\u003e\u003cspan\u003eclean, sweet, vibrant, and incredibly drinkable\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer \u0026amp; Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cspan\u003eFinca Anaya\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eSergio Aranda Gomez\u003c\/span\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne 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—\u003c\/span\u003e\u003cspan\u003eno outside fruit or flavoring is introduced\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor us at \u003c\/span\u003e\u003cspan\u003eKickback Coffee Roasters\u003c\/span\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eOrigin:\u003c\/span\u003e\u003cspan\u003e Acevedo, Huila, Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eProducer:\u003c\/span\u003e\u003cspan\u003e Sergio Aranda Gomez\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFarm:\u003c\/span\u003e\u003cspan\u003e Finca Anaya\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eVariety:\u003c\/span\u003e\u003cspan\u003e Wush Wush\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eProcess:\u003c\/span\u003e\u003cspan\u003e Washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAltitude:\u003c\/span\u003e\u003cspan\u003e 1600 MASL\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCup Score:\u003c\/span\u003e\u003cspan\u003e 87\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003cspan\u003e Mango · Pineapple · Lemongrass · Caramel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003eAnaerobic Fermentation\u003c\/span\u003e\u003cspan\u003e — Freshly harvested ripe cherries undergo \u003c\/span\u003e\u003cspan\u003e36 hours of anaerobic fermentation\u003c\/span\u003e\u003cspan\u003e at a controlled 16–18°C.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eOxidation\u003c\/span\u003e\u003cspan\u003e — The cherries undergo \u003c\/span\u003e\u003cspan\u003e20 hours of natural oxidation\u003c\/span\u003e\u003cspan\u003e, with their juices collected for use later in the process.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePulping \u0026amp; Secondary Oxidation\u003c\/span\u003e\u003cspan\u003e — After pulping, the mucilage-covered coffee undergoes another \u003c\/span\u003e\u003cspan\u003e20 hours of oxidation\u003c\/span\u003e\u003cspan\u003e, enriched with the previously collected cherry juices.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSubmerged Fermentation\u003c\/span\u003e\u003cspan\u003e — The coffee undergoes a \u003c\/span\u003e\u003cspan\u003e12-hour submerged fermentation at 39°C\u003c\/span\u003e\u003cspan\u003e, with the cherry juices recirculated while the mucilage remains on the seed.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eThermal Shock Wash\u003c\/span\u003e\u003cspan\u003e — Fermentation is concluded by washing the coffee with hot water between \u003c\/span\u003e\u003cspan\u003e65–70°C\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSlow Drying\u003c\/span\u003e\u003cspan\u003e — The coffee is slowly dried on raised beds for \u003c\/span\u003e\u003cspan\u003e18–24 days\u003c\/span\u003e\u003cspan\u003e at temperatures no higher than 30°C until reaching approximately \u003c\/span\u003e\u003cspan\u003e11% moisture\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kickback Coffee Roasters","offers":[{"title":"8.82oz\/250g","offer_id":48841422209278,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"10oz\/283.5g","offer_id":48841422242046,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz\/340g","offer_id":48841422274814,"sku":null,"price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/0594\/0734\/files\/WUSHWUSH.png?v=1788211633","url":"https:\/\/kickbackroasters.com\/products\/colombia-by-sergio-aranda-wush-wush-washed-1","provider":"Kickback Coffee Roasters","version":"1.0","type":"link"}