Colombia — Sergio Darío Aranda Gómez Finca Anaya Wush Wush (Washed, Multi-Stage Fermentation)

Tastes Like — 🍋 Key Lime • 🌸 Jasmine • 🍒 White Cranberry • 🌰 Marzipan

DETAILS

• Producer: Sergio Darío Aranda Gómez (Aranda Gómez family)
• Farm: Finca Anaya (ANAYA project, launched 2023)
• Region: San Adolfo, Acevedo, Huila, Colombia
• Varietal: Wush Wush
• Process: Washed (multi-stage fermentation)
• Altitude: 1,600 masl
• Cup Score: 88
• Lot Size: 500 lbs
• Roast Profile: Moderate (Agtron #127)

INTRO
A washed Wush Wush from a family-run farm in southern Huila, shaped by a highly controlled approach to fermentation. A bright, clean cup layered with tropical fruit, citrus, florals, and caramel sweetness. In the cup: key lime, jasmine, white cranberry, and marzipan.

THE PRODUCER
Finca Anaya sits in San Adolfo, in the municipality of Acevedo in southern Huila, and the Aranda Gómez family has cultivated it for more than three decades, with coffee growing among fruit trees, native vegetation, and guadua bamboo. Sergio Darío Aranda Gómez is a third-generation producer who learned coffee alongside his family. In his early twenties he moved into coffee warehousing and operations, learned to cup, and developed a deeper understanding of sensory analysis. After more than fifteen years in coffee, he formally launched the ANAYA project in 2023 to give his family's coffees greater recognition and better value. His technical approach draws on ripe cherry selection, Brix measurement, controlled fermentations, specific microorganisms, recirculated fermentation liquids, and careful management of temperature and time, applied across varieties including Bourbon, Pacamara, Gesha, Ombligón, Castillo, Colombia, and Wush Wush.

Wush Wush is named for the Wushwush region of Ethiopia and has spread across the globe, notably in Colombia. It is low-yielding and known for pungent florals and a botanical character, especially when heavily processed within the fruit or with inoculates.

THE PROCESS
The Washed process for this lot is a multi-stage fermentation:

🍒 Cherry selection — freshly harvested ripe cherries
❄️ Anaerobic fermentation — 36 hours under cool conditions, 16–18°C
🍃 First oxidation — 20 hours in whole cherry
🍯 Second oxidation — 20 hours after depulping, mucilage intact, with collected cherry juices added back
🌡️ Submerged fermentation — 12 hours at 39°C, with the juices recirculated through the coffee
⏱️ Total time — 88 hours across the fermentation and oxidation stages
♨️ Thermal shock — hot water at 65–70°C to halt fermentation
☀️ Slow covered drying — 18–24 days, never above 30°C, to about 11% moisture

The controlled multi-stage fermentation with recirculated cherry juices, halted by a thermal shock, is the defining feature. It builds tropical and floral complexity while keeping the cup clean.

THE CUP
Bright and clean: key lime and jasmine lead, with white cranberry through the middle and marzipan sweetness on the finish.

Flavour Notes
🍋 Key Lime 🌸 Jasmine 🍒 White Cranberry 🌰 Marzipan