In the summer of 2025, I traveled through Tolima, Colombia, on a coffee sourcing trip and stumbled into a small shop called Mr. Wush Wush. I had a pour-over there that completely stopped me in my tracks—it was the most aromatic coffee I’ve ever smelled. I knew right away we had to have it.
After a few phone calls, emails, and some back-and-forth, I ended up purchasing the entire green harvest and had it air-shipped straight to our roastery.
Farmer: Edinson Argote
Farm: Quebraditas
Variety: Papayo
Elevation: 1850 masl
Process: Natural
Cupping Notes: Mango, Yellow Fruits, Chocolate, CaramelHarvest and Initial Selection:
1. Cherries are hand-picked and meticulously sorted to ensure a minimum of 90% ripeness.
2. The picked cherries are then floated to separate dense, high-quality beans from less dense ones, and to remove any remaining bacteria.
3. The selected cherries are stored in plastic drums for 24 hours.
Drying and Storage:
1. After 72 hours, the coffee is transferred to drying machines with a controlled temperature of 40°C. 2. The coffee, still in dry cherries, is then stored in Grain Pro bags for a minimum of two weeks before milling and export.
