Paola & Carlos Trujillo • Competition-Washed-Processed Wush Wush

Father-daughter team Carlos & Paola Trujillo bring together 50 years of farming wisdom and modern innovation at Finca Patio Bonito in Cauca, Colombia. Their 11-hectare farm grows 13+ varieties with a focus on education, sustainability, and community development.

Wush Wush is an heirloom coffee variety named after the village of Wushwush in Ethiopia, where it was discovered.

So, what’s an heirloom variety? 

In Ethiopia–the birthplace of Arabica coffee–thousands of native coffee varieties grow wild. Many of these are still unclassified today. 

When one is identified, like Wush Wush, it’s exciting. Heirloom varieties are special because of their wide genetic diversity, resulting in cups that are more complex, floral, and fruity than other cultivars.

Wush Wush lives up to the hype. Known for its intensely sweet, fruity, and floral character, it’s traditionally a low-yield, small-bean variety that thrives in fertile soil, tropical climates, and high elevations (around 1800–2100 masl).

As word has spread, Wush Wush has made its way beyond Ethiopia. Colombia, in particular, has become well known for producing this once-secret varietal. But this is where things get really interesting with the flavor profile.

When a variety is planted in a new terroir, it starts to reflect its environment. Higher elevations can bring brighter acidity and juicier cups, while lower elevations may emphasize sweetness and body. 

And then there’s processing–how the coffee seeds are extracted from their cherries and dried. Different processing methods  like natural or anaerobic fermentation make the flavor spectrum expand even further.

With so many variables, no two lots of Wush Wush are quite the same. It’s a great example of why Ethiopian coffees continue to surprise and delight us!