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At COLO, behind our passion for coffee, there is always a story.
We took the opportunity to talk with our coffee producer friend Sebastián Ramírez, who brought us the new Wush Wush coffee from the Ancestors line, directly from the lands of Quindío,
and to share his journey and his interesting way of working. Without a doubt, it is one of the most special coffees that have been prepared at COLO.
Sebastián grew up in Calarcá, Quindío, the cradle of coffee culture and tradition, as many call it. There, he studied law until the seventh semester, but then had to leave his career and focus on taking care of his father's farm.
Gradually, he became the fourth generation of coffee producers in his family, thanks to his dedication and effort to develop those forty blocks of farm that had so much coffee to offer. This is how he began to train in the world of coffee until he achieved recognition for his development of specialty coffees for local and international clients.
Sebastián's experience led him to visit coffee farms in Quindío located in La Tebaida, Pueblo Tapao, and Montenegro to accompany coffee producers throughout the process on their farms. This project grew so much that Sebastián, with his experience and infrastructure, decided to create a beneficiation central. He gathered all the farms into one to streamline the management of the processes, thus increasing production, as where 1,000 kilos were processed every 15 days, now 78,000 kilos are processed every 15 or 20 days.
Since the beginning at the Corcega beneficiation center, better known as Coffee Farm El Placer; Sebastián has set an important goal: to produce high-quality coffee. At the farm, 2 or 3 experiments are conducted daily that can be scaled up to large productions when the experiment is successful. It should be noted that the project has always prioritized preserving the natural characteristics of each variety. Today, Sebastián offers an export coffee portfolio of different varieties and processes. A determining factor in the quality of Sebastián's coffees is that the lots are stabilized at the destination and not at origin.
Now that we know Sebastián's processes for achieving high-quality coffees, we wanted to specifically ask him about our latest release: The Wush Wush from the Ancestors line that we have available in all our COLO stores.
The Wush Wush is an exotic Ethiopian variety, and the seed arrived to Sebastián over 10 years ago thanks to a gift from one of his friends. When the first harvest was finally made, a natural process with 100 hours of fermentation was implemented, with some adjustments over time. This resulted in one of the most special coffees that have reached COLO's roaster. The extended fermentation played a very important role in the attributes of this variety, as it resulted in intense tasting notes of chocolate, strawberry, orange, and cedar, making it one of the most sought-after varieties today.
We can only thank Sebastián for opening the doors of his beneficiation center and those of the Quindío coffee producers. This allows us to enjoy the best of Colombia's diversity in our cup and understand the story and work behind the coffee. We look forward to seeing you at your favorite COLO to try our new Wush Wush and become even more COLOS for coffee.