Colombia
Paola Trujillo

This woman-led microlot features ‘Wush Wush’, a rare and mystical varietal in Colombia believed to have arrived from the Wushwush area in southwest Ethiopia. It often presents a dramatic, varying profile with plenty of complex sweets and florals. We’re finding notes of raspberry, yellow peach, and fanta.

Washed process Wush Wush

Flavour: raspberry, yellow peach, fanta

Body: Acidity:

Roast: omni (filter + espresso)

Very Special

This edition of Very Special visits Paola Trujillo’s farm, called Patio Bonito (beautiful backyard) in Cauca, Colombia. She offers a washed lot of 100% Wush Wush, a rarely-seen and kinda mysterious coffee variety.

There’s indeed a lot of hearsay about it. Cofinet, the importer, tells us it arrived in Colombia about 25 years ago from the Wushwush area southwest of Ethiopia—so, technically, it’s an Ethiopian Heirloom sub-variety that has evolved and adapted on the other side of the Atlantic Ocean.

Paola and la familia

Paola Trujillo is a dedicated young coffee grower who, along with her family, owns Patio Bonito Farm. This 11-hectare property is situated at 1570 meters above sea level in the Pescador municipality in the northern part of the Cauca department.

Paola and her family are renowned for cultivating a range of coffee varieties, from high-quality traditional types to exceptional exotics, including Castillo, Colombia, Bourbon Rosado, Gesha, Bourbon Aji, Bourbon Sidra, SL28, Wush Wush, Typica, and Laurina, among others.

Her mother, Maria Angela, instilled in her the importance of sharing knowledge, while her father, Carlos, provided her with the opportunity to contribute to the coffee project. After studying chemical engineering, Paola decided to join the family business and support her parents in coffee cultivation.

Paola has mastered all stages of pre- and post-harvest processes, focusing on enhancing coffee quality and processing. The whole family is involved in this endeavour, helping to create a well-regarded family project in the region.

Wush Wush variety

This microlot is 100% Wush Wush, a rare varietal in Colombia. It is believed to have arrived from Ethiopia about 25 years ago in Wushwush, southwest of Ethiopia.

If you’re curious, you can read about the hearsay on this Perfect Daily Grind write up..

This lot

This coffee, grown by Paola Trujillo at Patio Bonito Farm, is produced with meticulous care. The cherries are harvested based on strict ripeness criteria, then floated and hand-sorted to remove any defects. Afterwards, the cherries undergo 30 hours of underwater fermentation before being pulped. The parchment is gently washed and dried under controlled temperature conditions until the ideal moisture content is achieved.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Paola Trujillo
Farm/Coop: Patio Bonito
Country: Colombia
Region: Cauca
Altitude: 1570-1650m above sea level
Variety: Wush Wush
Process: washed
Harvested: May 2024
Country grade: Excelso (Colombia)
Importer: Cofinet
Body
Acidity
Tasting notes: Raspberry, yellow peach, fanta
Roast style: Omni (filter + espresso)

Variety

Wush Wush variety

A rare varietal in Colombia that is believed to have arrived from Ethiopia about 25 years ago from the Wush Wush village.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Cauca region of Colombia

Attractive growing conditions afforded by its altitude, proximity to the equator and the protection afforded by surrounding mountains, enabling a stable microclimate year round. Cauca is a region also known for its World Heritage listed national parks, wildlife, and life-giving water sources

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.