We have another Wush Wush to bring into the Competition category, this one coming from Finca Martin in Ecuador!
At Finca Martin, the master growers have been immersed in mountain coffee cultivation all their lives, bringing proven cultivation techniques. These are combined with the principles and resources of modern and indigenous organic agriculture to support the highest quality care of the land, plants, farmers, and the community.
This washed Wush Wush first undergoes a double fermentation, 80 as a full cherry followed by 60 hours after being pulped. The coffee is then washed and dried for 26 days until the desired moisture level has been reached.
In the cup, you will find notes of grape, black tea, and candied lemon!
