Aerial roots and vines fit for Tarzan hung all around us as Felipe, owner of La Nature, and Miguel led us deeper into the jungle. We spent the afternoon exploring and climbing the logs of once towering trees, before heading back to join the family picnic. Miguel threw ropes over a branch to make a swing for the children and we all sat down for a well-earned meal and a siesta. La Nature is a very wild and special place, and it’s great that producers like Felipe and Miguel know how important it is to protect the unique biodiversity of their lands. This Wush Wush was processed using a multi-stage fermentation technique developed by Felipe that highlights complexity and clarity.

La Nature | Dynamic Washed

La Nature is a very wild and special place, and it’s great that producers like Felipe and Miguel know how important it is to protect the unique biodiversity of their lands. This Wush Wush was processed using a multi-stage fermentation technique developed by Felipe that highlights complexity and clarity.

While Felipe is, understandably, super secretive about specifics of this Dynamic Washed Processing technique, he was willing to share some details:
Several native yeast strains have been isolated on the farm, and the pulped cherry was inoculated with some of these strains during the fermentation process. After the yeast fermentation is complete, the coffee is then traditionally washed and dried on parabolic drying beds (often seen in Colombia), to control both the heat and speed of the drying. The results are nothing short of magical.  Nothing short of Wush.