This coffee comes to us from Oscar Hernández and his team at Los Nogales. Oscar is a third-generation coffee farmer, carrying on the legacy of his grandfather, Ricardo, and his father, Ricaurte, winner of the 2005 Cup of Excellence. He’s dedicated to pushing the family tradition of exceptional coffee even further.

Los Nogales produces some of the best coffees we’ve tasted. For this lot, the team hand-picks the ripest cherries. The cherries are floated to sort for quality and density before they are disinfected with ozone. They then undergo a thermal shock wash in 80 ℃ water for 1 minute, followed by a 15 ℃ water wash for 3 minutes, before being pulped and transferred to tanks to ferment anaerobically with mosto, yeast, and preferment for 120 hours. After fermentation, the coffee is rinsed and sun-dried for around 15 days.

Wush Wush is an exotic variety native to Ethiopia that brings deep sweetness and dynamic complexity to the cup. Los Nogales’ Wush Wush is bursting with fruity and floral character, reminiscent of Ethiopian coffees. We taste wild blueberry, lavender, and bergamot, with a cotton candy sweetness that will make your lips curl into a smile.