El Placer Extended Natural Wush Wush
Josh’s Notes:
Happy making summer time special! The grounds opens up with a big orange slice note when blooming; reminds me of opening a bag of orange slices at soccer practice. In the brew, muskmelon (the fancy Japanese kind) aromas go back and forth with the scent of lemongrass, and only develop further as the brew cools down. This coffee is very bright, very happy, and very forgiving to brew. Best of all worlds!
Glitch’s Notes:
“El Placer, meaning “pleasure” or “delight,” is committed to crafting innovative coffees that leave a lasting impression on those who taste them. The farm is currently led by fourth-generation producer Sebastián Ramírez, whose deep knowledge and passion continue to influence the global coffee industry.
This lot features the rare Ethiopian variety Wush Wush, processed through a unique fermentation method that draws out its floral and juicy aromatics—reminiscent of Geisha.
The fermentation involves a 280-hour anaerobic process conducted at a steady 18°C while recirculating mosto (the fermented juice). The coffee is then dried in two phases on raised beds for 20 days, followed by 15 days of stabilization.
The result is a cup bursting with juicy fruitiness reminiscent of orange and melon, accompanied by the exotic aroma of lemongrass—an unmistakable trait of the Wush Wush variety.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Happy making summer time special! The grounds opens up with a big orange slice note when blooming; reminds me of opening a bag of orange slices at soccer practice. In the brew, muskmelon (the fancy Japanese kind) aromas go back and forth with the scent of lemongrass, and only develop further as the brew cools down. This coffee is very bright, very happy, and very forgiving to brew. Best of all worlds!
Glitch’s Notes:
“El Placer, meaning “pleasure” or “delight,” is committed to crafting innovative coffees that leave a lasting impression on those who taste them. The farm is currently led by fourth-generation producer Sebastián Ramírez, whose deep knowledge and passion continue to influence the global coffee industry.
This lot features the rare Ethiopian variety Wush Wush, processed through a unique fermentation method that draws out its floral and juicy aromatics—reminiscent of Geisha.
The fermentation involves a 280-hour anaerobic process conducted at a steady 18°C while recirculating mosto (the fermented juice). The coffee is then dried in two phases on raised beds for 20 days, followed by 15 days of stabilization.
The result is a cup bursting with juicy fruitiness reminiscent of orange and melon, accompanied by the exotic aroma of lemongrass—an unmistakable trait of the Wush Wush variety.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Happy making summer time special! The grounds opens up with a big orange slice note when blooming; reminds me of opening a bag of orange slices at soccer practice. In the brew, muskmelon (the fancy Japanese kind) aromas go back and forth with the scent of lemongrass, and only develop further as the brew cools down. This coffee is very bright, very happy, and very forgiving to brew. Best of all worlds!
Glitch’s Notes:
“El Placer, meaning “pleasure” or “delight,” is committed to crafting innovative coffees that leave a lasting impression on those who taste them. The farm is currently led by fourth-generation producer Sebastián Ramírez, whose deep knowledge and passion continue to influence the global coffee industry.
This lot features the rare Ethiopian variety Wush Wush, processed through a unique fermentation method that draws out its floral and juicy aromatics—reminiscent of Geisha.
The fermentation involves a 280-hour anaerobic process conducted at a steady 18°C while recirculating mosto (the fermented juice). The coffee is then dried in two phases on raised beds for 20 days, followed by 15 days of stabilization.
The result is a cup bursting with juicy fruitiness reminiscent of orange and melon, accompanied by the exotic aroma of lemongrass—an unmistakable trait of the Wush Wush variety.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Wush Wush
Colombia
Quindio
El Placer
Sebastián Ramírez
1750-20200 MASL
Extended Natural
Raised Beds
Glitch | Tokyo, Japan