{"product_id":"lord-voldemort-wush-wush-colombia","title":"Lord Voldemort Anaerobic Washed Wush Wush, Colombia","description":"\u003ch1\u003e\u003cspan\u003eLord Voldemort Anaerobic Washed Wush Wush, Colombia\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe are incredibly proud to present another remarkable coffee from Deiro Garcia, one of our longest-standing producing partners.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeiro combines fearless experimentation with a deep understanding of fermentation. This exceptional Wush Wush captures everything we value in his work: a vibrant aromatic profile, beautifully defined fruit and a clean, structured finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWush Wush is an Ethiopian landrace variety celebrated for its floral aromatics, distinctive fruit character and layered complexity. In Deiro’s hands, the variety takes on a particularly vivid expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA carefully controlled 40-hour anaerobic fermentation amplifies the coffee’s fruit without compromising clarity. The result is expressive and unusual, yet exceptionally composed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe aroma opens with sparkling wild strawberry and jasmine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrange marmalade and cranberry juice define the cup, combining citrus sweetness with a bright, vinous acidity. The texture is structured and elegant, leading to a clean Earl Grey finish with lingering notes of bergamot and tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDeiro Garcia is an ambitious, forward-thinking producer based in Pitalito, Huila. His farm sits at approximately 1,800 metres above sea level, where the altitude and cool growing conditions support slow cherry maturation and the development of complex flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA devoted Harry Potter fan, Deiro named his farm Lord Voldemort—a memorable name for a producer whose coffees are equally difficult to forget.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeiro has spent years experimenting with coffee fermentation. After studying microbiology, he became fascinated by the role that specific bacteria and yeasts can play in flavour development. This led him to cultivate his own microbial starters through homemade fruit and vegetable ferments, giving him another way to shape each coffee’s sensory expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAfter harvesting, the whole cherries undergo 40 hours of anaerobic fermentation at a controlled temperature of 16°C. They are then pulped, washed and slowly dried on raised canopies for approximately 18–24 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cool fermentation encourages a precise development of fruit and floral aromatics. Washing the coffee afterwards preserves definition and cleanliness, while the extended drying period helps stabilise the coffee and build its structured, tea-like finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater temperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:45–3:00\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRecommended brewer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e V60 or another conical dripper\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:00\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour 50 g of water and gently swirl to saturate all the grounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:45\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour to 100 g for the second bloom.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1:30\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour slowly and evenly to 250 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGive the brewer a gentle final swirl and allow it to draw down completely.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe two-stage bloom gives this dense, high-altitude Wush Wush time to release trapped gas and extract more evenly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA temperature of 93°C and a medium-fine grind bring out the coffee’s orange sweetness and jasmine aromatics while preserving its cranberry-like brightness. The controlled final pour supports clarity and structure, helping the Earl Grey character remain clean and distinct in the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a tailored starting recipe; small grind adjustments may be needed depending on your grinder, water and brewer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eClosing recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose this coffee if you enjoy intensely aromatic, fruit-driven lots with the precision and cleanliness of a washed coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExpect an expressive and elegant cup: wild strawberry and jasmine in the aroma, orange marmalade and cranberry juice in the flavour, followed by a beautifully clean Earl Grey finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Deiro Garcia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lord Voldemort\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pitalito, Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eElevation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,800 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wush Wush\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 40-hour anaerobic fermentation at 16°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Raised canopies for approximately 18–24 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wild strawberry, jasmine, orange marmalade, cranberry juice and Earl Grey\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"50gr Sample Pack","offer_id":58541566460239,"sku":"S26.08.22.1","price":79.0,"currency_code":"SEK","in_stock":true},{"title":"250gr Standout Coffee Jar","offer_id":58541566493007,"sku":"S26.08.22.2","price":299.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58541566525775,"sku":"S26.08.22.3","price":1139.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Lord_Voldemort_Wush_Wush.pdf_b90f3acf-6c1e-427b-ac34-8469ffa648ba.jpg?v=1787400626","url":"https:\/\/www.standoutcoffee.com\/products\/lord-voldemort-wush-wush-colombia","provider":"Standout Coffee","version":"1.0","type":"link"}