COLOMBIA Jaime Nuñez

This coffee comes to us from Jaime Nunez and his farm, El Roble Negro. Located in Palestina, Huila,

At 1700 masl, El Roble Negro boasts a diverse collection of varietals including Geshas, Bourbons, and Wush Wush. Jaime has made significant efforts to conserve biodiversity on his farm, which is one of the last places in Huila where Black Cedar can be found. He has also successfully germinated its seeds, a process that is very diffcult and requires extensive care. His dedication to his farm and coffee trees is evident.

This particular lot is an Orange Wush Wush. The Wush Wush varietal was transplanted to South America in the 1990s, more recently than other varietals, similar to Gesha. This lot was fermented for five days in an anaerobic environment, then depulped and washed, and finally dried for over 30 days on a raised bed.Despite its exotic varietal, we find this coffee to be exceptionally approachable. Like many washed Colombian coffees, we find it leans into notes of dried stonefruit and darker sweetness. In the cup, look for pronounced notes of stewed plum, prune, and raisin with a notably sweet and slightly tart backbone like caramel.

From the Palestina region in Huila, Sump Coffee sources this lot from producer Jaime Nuñez, who employed anaerobic fermentation followed by washing—a combination designed to amplify fruit-forward character. The Wush Wush varietal is known for its expressive aromatic potential, and the anaerobic fermentation process typically intensifies dried fruit and stone fruit qualities. At 1700 masl in Palestina, Huila, the altitude and regional terroir support development of the stewed plum, prune, and raisin notes Sump identified—balanced by caramel sweetness and dried stonefruit complexity. This represents a focused approach to processing innovation within Colombian specialty coffee.