ZEFF Columbia Wush Wush

Wush Wush is one of those varietals that sounds made up until you taste it.

It's an Ethiopian heirloom that ended up in Colombia and turned out to love it there — particularly in Huila, at altitude, under shade, where it gets to ripen slowly and do its thing. The Zarza family have been farming their land in Bruselas for generations. They didn't stumble into this coffee. They built the conditions for it.

The processing is involved — anaerobic fermentation, flotation, a controlled oxidation window, a submerged fermentation pass, then 10 to 12 days drying in parabolic marquesinas. That's five steps before the green coffee ever leaves the farm. It sounds like a lot. It shows in the cup.

Cacao on the nose. Red fruits once you're drinking it. Floral in the background the whole way through. The acidity is lively without being sharp, the body sits comfortably in the middle, and the finish clears out clean. Nothing overstays its welcome.

Filter is where it shines — go a touch coarser and don't rush it. But pull it as a turbo espresso and something genuinely interesting happens. Short milk drink too — the florals cut through in a way you won't see coming.