Ecuador Guevara Family - 2323 Collaboration

Cost per 250mL serving - $2.62

We are super excited to present this outstanding natural wush wush lot from the Guevara Family of Finca Sacapo as a collaboration with one of our closest partners in the UK, 2323 Coffee. It is an astoundingly crisp and clean natural, with the processing manifesting primarily as a high degree of sweetness. In the cup, you can expect a harmonious marriage of terroir and variety representation, with tons of red fruits in the form of syruppy maraschino cherry and chilled pomegranate, which is a key quality we look for in an excellent wush wush. We also find that rich, creamy marshmallow note which is shared by many of the best Ecuadorean lots.

The Guevara Family are multi-generational producers whose farm, Finca Sacapo, is located at 1810 masl. in Loja, Ecuador. Besides growing wush wush, they have a small grove of geisha trees as well on the farm. This lot underwent relatively quick drying on raised beds in direct sunlight, which resulted in a low-fermentation drying period; this quick drying is what we would chiefly attribute this coffee’s cleanness, sweetness, and brightness to.

Wush wush is a prime example of an Ethiopian landrace variety which has been isolated—in this case from coffee groves around the town of Wushwush, Ethiopia—and then cultivated in the Americas, with the majority to date being cultivated in Colombia. The town of Wushwush is located in Ethiopia’s South West People’s Region, in the Bench Maji zone, which is also where gesha is native to. Wush wush first arrived in South America about 30 years ago, and was likely first imported to Colombia for the purposes of research at Cenicafe—Colombia’s foremost institute of coffee research. This makes wush wush yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, pink bourbon, and aji. Like a classic, native Ethiopian landrace, it typically presents significant florals and fruits—especially stone and tropical fruit—in the cup.

All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.