Colombia La Miel Wush Wush Dynamic Natural

コロンビア ラ ミエル ウシュウシュ ダイナミック ナチュラル

Finca La Miel was established in 2015 with the vision of creating a garden of exotic coffee varieties. Farm owner Miguel Barboa is not only a skilled producer but also a community leader and head of the La Argentina Forest Rangers Association, where he advocates for sustainable coffee cultivation practices. Since 2013, he has worked closely with the Colors of Nature team and the scientific research center La Cereza, contributing to farmer training and the development of advanced processing protocols.

This lot is processed at the La Cereza station, where freshly harvested cherries are first soaked to remove floaters and debris, then carefully sorted by size and color. Only fully ripe cherries are selected and placed into bioreactors, sealed tanks that maintain low-oxygen conditions and stable temperature throughout fermentation. Variables such as temperature, oxygen, pH, sugar, and alcohol levels are meticulously monitored, while microbial cultures (isolated from the farm’s own ecosystem) are added in controlled stages. This unique multi-phase fermentation protocol is known as the Dynamic Natural process, with some batches undergoing up to 300 hours of fermentation.

After fermentation, cherries are exposed to direct sunlight for three days, then slow-dried on shaded African beds for up to 30 days. In the cup, you’ll find bright citrus acidity, juicy red fruits, and a winey, full-bodied finish, a captivating expression of the rare Wush Wush variety, brought to life through scientific precision and deep terroir respect.

Coffee Review レビュー（公式ページ）

Blind Assessment
Floral-toned, richly fruit-forward. Passionfruit, honeysuckle, red grape, honey, and sandalwood. Briskly sweet acidity; plush, velvety-smooth body. Sweetly wood-framed, floral finish.

Bottom Line
A distinctive Wush Wush — high-toned fruit and florals matched by crisp sweetness and textural richness.