Wush Wush is an Ethiopian landrace named after the Kebele in Keffa where it was originally isolated, much like Gesha, which takes its name from the Gori Gesha forest in Ethiopia. This variety is known for its low yields and thrives exclusively at the highest altitudes. While it may not produce in large volumes, it compensates with droves of complexity and sweetness that sets it apart.
 
Cherries harvested from the Wush Wush plot are transported to the mill at El Fenix, where they undergo floating and skimming to remove any underripe fruits before being pulped. The resulting wet parchment coffee is then placed in a tank along with left-over fermentation liquid (Mosto) from the tabi and geisha varieties on El Fenix and sealed for a 72 hour fermentation process. After fermentation, the parchment is washed using density grading channels and then carefully dried on raised beds for 2 to 3 weeks.
El Fénix is an organic coffee forest dedicated to rare varieties and post-harvest research. It serves as a hub for experimentation and firsthand data collection on innovative farming techniques, organic production adaptations, and selective breeding programs. The farm also hosts management and cupping courses for producers and roasters, aiming to engage and attract the coffee industry.
Located in Calarcá, in the eastern municipality of Quindío, Colombia, El Fénix overlooks the Cauca Valley and the central mountain range. With its ideal climate conditions—enhanced by strong sun reflection from the valley, an annual rainfall of 2,275mm, and natural spring falls providing essential water—it creates an optimal environment for coffee cultivation.
 
(photo credit: Andrea Jimenez)
 
Anoxic Processing: Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 72 hours. 
 
The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.
 
Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded.