HOT ! Colombia - Edward Sandoval Estate Wush Wush (Washed)

Limited Single-Estate Farm Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

From Finca Canta Ranas in Santa Isabel, Tolima, this rare Wush Wush varietal captures the refined clarity and aromatic elegance that define Colombia’s highest-elevation specialty coffees. Grown around 1,860 meters above sea level, the cool Andean climate encourages slow cherry maturation, producing a cup marked by vibrant acidity, layered sweetness, and striking aromatic complexity. This expressive microlot highlights the delicate yet vivid character that has made Wush Wush one of the most intriguing heirloom-derived cultivars grown in South America.

Carefully washed and covered sun-dried, the profile unfolds with honeyed sweetness and raw sugar depth alongside juicy fruit accents of grape, currant, and tropical mango. Sparkling acidity carries notes of tangerine and citrus brightness, while delicate aromatics of rose petal tea and subtle floral herbs emerge as the cup cools. Ligh-medium roasts emphasize the coffee’s elegance and structure, revealing a refined balance of fruit, sweetness, and lingering aromatic complexity.

The Farmer Details

This coffee was produced by Edward Sandoval at his small farm, Finca Canta Ranas, located in Santa Isabel, Tolima. Edward spent many years working as a field technician for Colombia’s Federación Nacional de Cafeteros before establishing his own farm to cultivate distinctive, high-value varieties. Today, the roughly 3-hectare farm produces carefully managed lots of Wush Wush, Gesha, Chiroso, and Moka.

The Wush Wush varietal traces its origins to Ethiopia near the town of Wushwush in the Jimma region. Known for delicate aromatics and refined fruit character, the variety tends to produce lower yields and requires attentive farm management. At Finca Canta Ranas, cherries are selectively harvested and processed using traditional washed methods, followed by covered sun-drying to preserve clarity, sweetness, and aromatic precision.

Roast Levels & Flavor Profiles

Light-Medium Roast — Fragrant raw honey and panela sweetness lead the cup, supported by bright grape-like acidity and soft purple fruit tones. Juicy notes of currant and tropical fruit emerge alongside chamomile tea and delicate floral aromatics. The body remains light and elegant, highlighting the coffee’s sparkling acidity and refined sweetness.

Medium Roast — Honeyed sweetness deepens slightly while tropical mango and juicy tangerine citrus come forward. Subtle rose-petal tea aromatics and citrusy hop-like florals add complexity to the finish. The body gains modest weight while preserving clarity, ending with lingering fruit sweetness and soft cocoa-dusted undertones.

The Coffee Details

Origin — Colombia (Renowned for high-altitude estates producing structured, fruit-forward specialty coffees)

Region — Santa Isabel, Tolima (Andean highlands known for bright acidity and aromatic clarity)

Altitude — 1,860 m (High elevation ensures slow bean maturation, bright acidity, and exceptional clarity)

Processing — Wet Process (Washed) (Expertly washed to enhance sweetness, clarity, and refined flavor notes)

Drying Method — Covered Sun-Dried (Meticulously dried to perfection, preventing defects and preserving nuance)

Cultivar Detail — Wush Wush (Ethiopian-derived varietal prized for floral aromatics and fruit complexity)

Grade — Excelso (Top commercial grade recognized in Colombia)

Screen Size — 15+ (Large, uniform beans for clean, balanced extraction)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 90.7 Points (High-scoring cup with refined sweetness, vibrant acidity, and layered aromatics)

Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery