Colombia Washed Tartaric Acid Wush Wush

Description

This Wush Wush is processed using Elkin Guzman’s Tartaric Acid Washed method, built around controlled oxidation and extended, organic acid–driven fermentations. Cherries are harvested with an average Brix of 20–24, then washed in cold water (10–15°C) to remove impurities before undergoing flotation and disinfection in 35°C water with citric acid. The coffee then undergoes a 36-hour oxidation in cherry, followed by a 40-hour closed-tank fermentation in water with a tartaric acid solution at 35°C. After pulping, the coffee moves into plastic tanks for a second 24-hour oxidation, then a further 24-hour fermentation under the same tartaric acid conditions. The coffee is slowly dried in thin layers in parabolic dryers over 20–28 days, allowing the multi-stage fermentation to stabilize while preserving clarity, structure, and precision.