Euphoria

WHAT IS A Natural Carbonic Maceration PROCESS?

It belongs to the Experimental coffee processes.

IN THIS COFFEE:

The select high-sugar cherries undergo a 24-hour low-oxygen purification before entry into a 96-hour carbonic maceration phase inside tanks. During this anaerobic cycle, a pure, low-pH fruit mossto is extracted, inoculated with specific yeast strains, and systematically recirculated back through the cherry mass every 48 hours to hyper-concentrate the natural sugars. Finally, the whole cherries are transferred to controlled greenhouse covers for a slow, uniform 10-day sun-drying phase to securely lock the complex profiles inside the grain.

GENERAL INFORMATION:

• NAME: Wush Wush
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Renowned for its extraordinarily articulate and floral cup quality, displaying an intense, clean fruit acidity, a delicate silky texture, and a highly complex, elegant finish reminiscent of rare wild landraces.

GENETIC ORIGIN & HISTORY:

A rare heirloom variety tracing its roots back to the lowlands of Wushwush, Ethiopia. Known for its distinct genetic uniqueness and striking cup profile that rival the finest Geshas, it was introduced to high-altitude boutique farms across Latin America. The plants require precise agronomic care, thriving on steep, nutrient-rich soils where slow cherry development maximizes concentrated sugars and complex organic acids.