Colombia - Illusion Wush wush

Illusion is the first of three experimental competition coffees developed by Satus and Coffeelipe . The best cherries from the Satus partners' varietals in the Huila region were sought and processed at Finca Chambaku, applying the processes and microorganisms developed by Coffeelipe, as well as its processing plant.

Coffeelipe is an initiative led by Felipe 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 gained recognition in the industry for his dedication and passion.

He is known for his meticulousness and constant search for innovative and unique methods in coffee processing. His main focus is natural coffees, although he also experiments with various processing methods to highlight distinctive sensory profiles. It implements controlled fermentation techniques and natural processes to enhance the unique characteristics of the varietals it grows.

Asosatus is 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.

Both Coffeelipe and Satus represent outstanding initiatives in the production of specialty coffee in Colombia, focused on quality and innovation in their processes.

VARIETAL AND PROCESS

Wush Wush is a specialty coffee variety highly prized for its exotic flavor profile and rarity. Originating in Ethiopia , specifically the Wushwush region, this variety has gained international recognition for its sensorial complexity.

Wush Wush is believed to be genetically similar to Gesha , another Ethiopian variety famous for its floral and fruity notes. It was brought to Colombia a few decades ago and has been cultivated in small quantities.

It often benefits from experimental processes such as prolonged fermentations, anaerobic or natural washing, which highlights its complexity.

Due to its low production and high demand, Wush Wush is considered a luxury coffee. It is found in limited editions and is often appreciated by professional tasters and baristas .

It has been processed using the honey method. It is characterized by leaving part of the mucilage in the grain during drying.

The beans are dried in the sun on African beds or patios, with regular movements to avoid unwanted fermentation. During drying, the mucilage caramelizes and adheres to the bean, providing sweetness and complexity.