Paola Trujillo Natural WushWush

process natural

ripe WushWush cherries (purple, ~20° Brix) are hand-picked at 1,570 m and briefly sanitised with a light vinegar rinse. the fruit rests 24 hours in plastic tanks for a short oxidation, then is density-sorted in water and screened to remove underripes and defects. a house culture, yeasts saved from previous WushWush mucilage and is prepared and used to inoculate the lot for an anaerobic fermentation of about 120 hours. the “mosto” is then refreshed: liquid is drained and the coffee mass is fed with fresh mucilage only, steering the fermentation toward ~pH 3.5 over roughly 60 hours. a thermal-shock step follows—hot water at 50 °C for 30 minutes with agitation, then a 15-minute cold-water rinse. cherries are drained and dried: ~4 days in solar dryers, then finished gently in a Guardiola mechanical dryer kept below 40 °C.

producer

the Patio Bonito farm is Paola Trujillo’s family farm, shaped by steady, detail-first work at altitude. the farm has grown from a small family plot into a tidy micromill operation, with lots kept separate by variety and day of pick. mixed shade and steady breezes support slow, even ripening; spring-fed water and careful mill hygiene keep fermentations clean and repeatable. all of Paola’s naturals and washed lots are meticulously executed - you can taste it in the cup: clean fruit, defined sweetness, and a finish that holds its line. varieties such as Bourbon Ají and Wushwush are handled with tight selective picking, controlled fermentation, and measured drying on raised beds and covered patios. this season’s selection is our starting point and we’re excited to showcase more coffees from Paola’s farm very soon!