Finca Zarza Colombia Wush Wush from Sorellina Coffee is a coffee that demands attention simply because of its aroma. The aroma features notes of violets, coconut, and red berries, while the flavor offers hints of grapes, toasted coconut, and raspberries. Both the acidity and sweetness are pronounced, the body feels juicy, and the finish is long, lively, and slightly reminiscent of raspberry lemonade. You’re in for a well-balanced cup that doesn’t rely on a single flavor but on the overall impression. A floral opening, sweet fruit, a hint of coconut, and a fresh finish come together in a surprisingly clean and elegant way.
The coffee comes from Colombia, specifically the Bruselas area in the Huila region. The producer of these beans is Jhonathan Gazca from the Finca Zarza farm, and the lot consists of the Wush Wush coffee variety, which grows at an elevation of 1,800 meters. Wush Wush originated in Ethiopia, where it is associated with the Keffa area, and only later made its way to Latin America as an interesting, less common variety. In Colombia today, it is found mainly in smaller, carefully segregated lots, where its distinctive aromatic potential really shines.
The processing combines the washed method, double fermentation, and thermal shock. First, there is a 48-hour oxidative fermentation—a phase during which the coffee has access to oxygen. This is followed by 66 hours of anaerobic fermentation in an oxygen-free environment, which allows for more precise control over the process. The term “thermal shock” refers to the use of temperature changes during processing to influence the coffee’s final profile. The washed portion of the process then helps keep the cup cleaner and more defined, ensuring that the fermentation does not make the coffee taste heavy or muddy.