Colombia Edward Sandoval Wush Wush
Refined sweetness, sparkling acidity, juicy fruit accents, elegant aromatics...this coffee is the complete package! Notes of honey, rapadura, tropical fruit, tangerine, citrusy hops, rose petal tea. City to City+.
Out of stock
90.7
Full Cupping Notes
At City roast level, the ground coffee displays aromatic sweetness that has potent elements of fragrant raw honey, refined sugars, along with accents of chamomile flower tea, and dried pineapple. After pouring hot water, the scent in the steam smells deeply sweet, like pressed sugar cane juice, accented by a floral highlight, and juicy hints. For me, this coffee is the complete package when kept to a light City/City+ range. It's refined and sweet, with sparkling acidity and juicy fruit accents, and delicate aromatics that set it apart from the average Caturra coffee. What I first picked up on in the cup were juicy aspects that have a soft fruited side, purple fruits, currant, and grape. The underlying sweetness shows complex notes of raw honey, and rapadura types of raw sugars, like panela and piloncillo. As the coffee cools off a little, an elegance is revealed, complex aromatics that have citrusy fresh hops, and rose petal tea. Fruited acidity teases out hints of tropical mango, and a juicy tangerine citrus note. At City+, the brew still offers creamy sweetness and heady aromatics, along with cocoa-dusted fruit notes in the finish.
*limit 2 lbs per customer
- Process Method Wet Process (Washed)
- Cultivar Heirloom Types
- Farm Gate Yes
We were lucky enough to get our hands on another small lot of Wush Wush variety from Edward Sandoval. Our enthusiasm for this lot is as much based on unique cup flavors as it is rarity. The "Wush Wush" variety originated in the Ethiopian town of "Wushwush" (or "Wishwish" if you're looking at Google maps!), not far from the Bonga forest in Jimma. Known for delicate cup flavors, Wush Wush was propagated by farmers in that region, and eventually made its way to South America in the early '90s. It's known to have lower yields, as well as lower disease resistance than your typical Caturra or Bourbon. This means it is more costly coffee for farmers to produce, which translates to a higher price than your average variety as well. The coffee comes from farmer Edward Sandoval, in Tolima, who's been a source of several different "exotic" varieties the last few years, including Moka, Gesha, and Chiroso. Edward worked for many years as a field technician for the Federación Nacional de Cafeteros ("FNC"). When he broke away from the FNC and set out to start his own farm, Finca Canta Ranas, he decided to plant varieties that were not promoted by his previous employer due to their need for a higher degree of management, but that are capable of producing a higher value cup. Edward's farm is small, just 3 hectares, and stretches up to around 2000 meters above sea level. We measured 1860 meters where the Wush Wush is planted. We'll have a Chiroso variety from Edward later this year.
*Learn more about Edward Sandoval, and the unique coffee varieties he produces in our recent blog post.
| Region | Santa Isabel, Tolima |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Covered Sun-Dried |
| Arrival date | January 2026 Arrival |
| Lot size | 6 |
| Bag size | 70 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Wush Wush |
| Grade | Excelso 15+ |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to City+ |
| Type | Farm Gate |
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