WUSH WUSH NATURAL

Hernando Tapasco is a prominent figure in the specialty coffee industry, recognized for his expertise in processing and cupping, as well as for his dedication
to education and support for Colombian coffee farmers. Tapasco is known for processing his coffee naturally, carrying out controlled fermentations to maximizethe flavor profile of each batch. The fermentation process is key to highlighting the unique notes of each bean. He also carefully controls the temperature, ensuring uniform dehydration and optimizing the quality of the bean.
After being hand-picked, the cherries undergo a 120-hour fermentation process in small containers (33 kg of fresh cherries per container).
The low temperatures (below 20°C) during fermentation promote anaerobic fermentation, encouraging the activity of native lactic acid bacteria and yeasts.
On the farm, the use of external fermentation agents is avoided, relying solely on the natural microorganisms present.