This coffee has an exotic and elegant profile. It boasts a floral and fruity complexity, with notes of violets and a fruity character similar to wild berries like blackberries, with bright acidity and a very natural sweetness.
It also reminds us of a vanilla yogurt with sweet, slightly fermented notes and a smooth creaminess. It has a medium body and a spicy, refined finish similar to black tea.
In short, it is a sensory experience, complex but balanced.
HISTORY
Illusion is the first of three experimental competition coffees developed betweenSatus and CoffeelipeThe best cherries from the varieties of Satus associates in the Huila region were sourced and processed at Finca Chambaku, using the processes and microorganisms developed by Coffeelipe and its processing plant.
CoffeelipeIt is an initiative led byFelipe Restrepo, a Colombian coffee producer, processor, and exporter with over 40 years of experience and the son of coffee farmers. His focus is on producing high-quality coffees, and he has earned industry recognition for his dedication and passion.
He is known for his meticulousness and constant search for innovative and unique methods in coffee processing. His primary focus is on natural coffees, although he also experiments with various processing methods to highlight distinctive sensory profiles. He implements controlled fermentation techniques and natural processes to enhance the unique characteristics of the varietals he cultivates.
On the other hand,Asosatusis an association that brings together 60 coffee-growing families committed to innovation and the production of differentiated coffees. These families focus on purist processes that highlight the best of each variety, seeking to be recognized for the quality of each batch they produce.
VARIETAL AND PROCESS
HeWush WushIt is a specialty coffee variety highly valued for its exotic flavor profile and rarity. Originating inEthiopia, specifically from the region ofWushwush, this variety has gained international recognition for its sensory complexity.
The Wush Wush is believed to be genetically similar to theGesha, another Ethiopian variety famous for its floral and fruity notes. It was transferred toColombiaa few decades ago and has been cultivated in small quantities.
It usually benefits fromexperimental processessuch as prolonged fermentations, anaerobic or natural washing, which highlights its complexity.
Due to itslow productionand high demand, the Wush Wush is considered a coffee ofluxury.It is found in limited editions and is usually appreciated byprofessional tasters and baristas.
It has been processed by the methodhoney.It is characterized by leaving part of themucilagein the grain during drying.
The beans are sun-dried on African beds or patios, with regular stirring to prevent unwanted fermentation. During drying, the mucilage caramelizes and adheres to the beans, providing sweetness and complexity.
RECIPE
For filter:
We use 18 grams of ground coffee and 300 grams of final water at 92 ºC, in a total time of 2'45" - 3'. We make five pours:
