Banger Alert! When you have been doing coffee as long as we have, it gets harder and harder to be surprised or impressed. This isn't to say that our other coffees aren't fantastic, it just means they are all old friends. This blend however, is on another level. And this is the reason why we keep competing, it forces us to push ourselves to places we haven't gone or experienced flavor wise. The nostalgic flavors coming from this magical blend are sure to be a crowd pleaser.

The base of this blend comes from Paola Trujillo’s advance natural Wush Wush grown at 1600 masl in Cauca Colombia. Wush Wush is an heirloom variety from Ethiopia known for its intense fruit forward and floral notes. Paola left the field of chemical engineering to help her father run their farm Patio Bonito. Using her scientific knowledge, she heads up the fermentation program on the farm transforming traditional processing into state of the art practices. 

They pick the cherries at no less than 18-24 brix, float them, and hand sort. Next they separate the lot into 3 different sealed fermenters all inoculated with Bourbon Sidra Mosto monitoring temp and ph. One ferments for 24-36 hours. The second ferments for 48-72 hours. And the third ferments for 72-96 hours. The cherries are then dried using a hybrid drying system, combining solar and mechanical drying to 11%. Next Paola decides what tastes best by cupping and evaluating each fermentation separately. She then specifically creates the best blend that showcases the wush wush’s complexity and balance in the final lot. Her goal of this method is to layer different sensory expressions of the same coffee. 

This coffee provides candy sweetness, complexity, and bright floral notes. 

For the adventure portion of the orangesicle magic we added a Thermal Shocked Orange Bourbon grown at 1600 masl by Franky Hoyos on Finca Encanto in Pitalito Colombia. Franky is a third generation producer trying to push the bounds of what he thinks coffee can taste like. To do this they pick the cherries at no less than 22-28 brix. They then allow the cherries to oxidize for 40 hours to create rich sugar alcohols. Next they wash and de-pulp the coffee before putting them in 55 gallon fermentation tanks that heats them up for 6 hours to 95 degrees before crashing the fermentation. This thermal shock process opens the pores in order to be able to receive the inoculation of orange, tropical fruit, and cacao yeasts for 60 hours. The coffee is then dried for 12 hours with solar, and finishes drying for 40hrs in mechanical dryers. 

This coffee provides all of the fruits and chocolate to the cup.