In the highlands of Cauca, Colombia, where mist drifts over volcanic slopes and fertile soils nourish every coffee tree, the exotic Wush Wush variety reaches its full expression. Handpicked at peak ripeness, each cherry undergoes a meticulous antimaceration fermentation, preserving delicate aromatics and intensifying flavor. We’ve named this lot 1663 La Gruyère, after the Swiss town renowned for its precision, craftsmanship, and timeless elegance. The coffee mirrors La Gruyère’s harmony — bright, clean, and complex. In every cup, Colombian altitude and Swiss artistry meet: chocolate, cherry, raisin, and subtle citrus notes unfold in a long, chocolatey finish, reflecting patience, altitude, and devotion to craft. Origin: ColombiaAltitude: 1,930–1,960 mProcess: Natural antimaceration 720 h vacuum fermentation with native yeasts, whole-cherry, mechanically dried at 35–42 °C, stabilized at 20 °CVarieties: Wush WushTraceability: Finca El Paraíso – Cauca, Colombia
