Introduction:Hailing from the Wushwush variety at Monteverde Estate in Colombia’s Tolima region, this naturally processed lot is renowned for its complex fruity aromas and refreshing finish. This article delves into the cultivation background and processing details of this particular batch, and provides professional-grade pour over and cold pour over parameters — covering everything from grind size and water temperature to pouring techniques — to help you fully master the extraction keys of this high-altitude coffee and reproduce its tea-like softness with rich layered flavors.
Located in Colombia’s Tolima region at an altitude of 1,850 meters, Monteverde Estate has been managed by the Gutierrez family for over seventy years, maintaining hand-picking practices and strict quality control. The naturally processed Wushwush variety lots undergo a slow 25-day raised bed drying process with full-time temperature-controlled fermentation, revealing distinct layers of cassia, white floral notes, green grapes, and dried cranberries, with a rich black tea-like finish. It’s ideal for coffee enthusiasts who appreciate delicate fruity profiles.
This coffee bean from the Las Mercedes area not only features the main cultivar Wushwush, but the estate also grows other varieties such as Red Bourbon, Geisha, and Mocha. The Wushwush, named for its resemblance to black plums, is native to Ethiopia yet thrives in Colombia’s high-altitude environment, unlocking unique potential. During harvest season, only fully ripe berries are carefully selected, with fermentation times extending up to 36 hours under constant monitoring. During drying, raised beds covered with plastic sheeting are used to maintain ventilation, ensuring more even moisture evaporation and resulting in stable sweetness and clean acidity.
Colombia has an early harvest season from April to June and a main harvest season from October to December each year. In addition to coffee, Monteverde Estate also supplies local markets with avocados and citrus crops. Gilardo Gutiérrez, the fourth-generation manager of the estate, emphasized: “We continuously experiment with foreign varieties, exploring different flavor profiles through honey and natural processing methods. Although our organic certification has expired, we still adhere to chemical-free farming principles.”
Recommended Pour Over Parameters(Practical Reference): Use 15 grams of medium-fine grind (approximately BG grinder setting 5R, 60% sieve passing rate, grind size close to table salt), with water temperature controlled at 89°C. Use a V60 filter cone with a 1:15 coffee-to-water ratio. When pouring, circle clockwise around the center of the filter cone. The first pour of 30 grams is done within 15 seconds, then pause. At the 1-minute mark, continue pouring until reaching a total of 220 grams. The entire extraction takes about 2 minutes and 20 seconds. Be careful to avoid pouring directly at the edge of the filter paper to prevent channeling, leaving space on the outer rim before gradually focusing toward the center.
Japanese-style Cold Pour Over Technique: Use 20 grams of coffee grounds (BG grinder setting 5M, slightly finer by half a notch to small Fuji setting 3), with 150 grams of ice and 150 grams of hot water (total coffee-to-water ratio 1:15). Pre-wet with 40 grams of water for 30 seconds to initiate extraction, then proceed with two pours — the first pour of 60 grams and the second pour of 40 grams. It is recommended to use a thin, tall stream of water and gently stir to help the coffee grounds bloom, while controlling the liquid level so it does not touch the edge of the filter paper. The complete extraction time is about 2 minutes and 30 seconds, making it suitable for consumers who prefer cold drinks without compromising on flavor.
In practice, pay attention to water hardness and grind freshness; filtered water is recommended and pre-ground coffee should be avoided. If you prefer a brighter acidity, you can slightly adjust the water temperature to 90°C or shorten the blooming time; for a richer body, extend the interval between the second pour to allow the coffee grounds to fully release their compounds. This Wushwush natural-processed lot, whether served hot or cold, showcases the balanced flavor structure unique to the Tolima region.
The above content is compiled by CoffeeHunters, a coffee news website.
