The Maillard Project

Finca Zarza Wush Wush

Name: Finca Zarza Wush Wush
Brand: The Maillard Project
Price: 30.0 AUD
Availability: InStock

$30.00 AUD

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size 200g 1kg

Product variants

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Espresso | Filter

Origin: Colombia Huila

Variety: Wush Wush

Process: Anaerobic Washed

Floral. Dried Lychee. Nectarine

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

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Aricha

Aricha is the name of the washing station where this coffee is processed. Edido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.

Anaerobic Natural

It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.

Ethiopia Sourcing

Jason Long, Café Imports’ CEO, has worked for many years to develop long-term partnerships in Ethiopia. As the industry waits to see how the marketplace will develop in the wake of the Exchange changes, Cafe Imports are committed to strengthening our relationships, specifically in Sidama and within Yirgacheffe, and hope that the coming years will see more farmer-specific lots and special-prep projects with price premiums attached for quality and differentiation.

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.