This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22oC. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds until 11% moisture content is achieved. This microlot is 100% Wush Wush. This is a rare varietal grown in Colombia. It is believed that it made its way from Ethiopia about 25 years ago from Wush Wush. The cup profile is very floral, tea-like, and very complex.