Oscar Hernandez Wush Wush – Colombia – Thermal Shock

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

The Origin

In the heart of the Huila mountains in Colombia, a coffee emerges that embodies dedication, hard work, and the legacy of a family committed to coffee cultivation for generations. This exotic variety, grown between 1,870 and 2,000 meters above sea level at Finca Los Nogales, represents a story of perseverance and mastery.

Finca Los Nogales and the Hernández Family Legacy

Finca Los Nogales is located in the village of El Diamante, in the Bruselas district. Over 80 years ago, Ricardo Hernández and Concepción Castillo found in these fertile lands the ideal place to sow a coffee tradition that endures today, thanks to their grandson, Óscar Hernández. With an innovative approach and a forward-looking vision, the Hernández family has gained international recognition, particularly in 2005, when their coffee was awarded in the prestigious Cup of Excellence competition.

Wush Wush: An Exotic Gem of Exceptional Complexity

Originally from Ethiopia, Wush Wush is an exotic variety known for its complex and captivating sensory profile. In this case, the Huila terroir imparts a vibrant acidity and silky body, with distinctive notes of lemonade, lemongrass, and jasmine that surprise and delight. This variety is a true gem, admired for its subtlety and aromatic depth.

A Journey of Transformation

Óscar Hernández’s path to specialty coffee was a journey back to his roots. After a career in the National Navy, he decided to carry on the legacy of his father, Ricaurte Hernández—a visionary who revolutionized coffee production and marketing in the region, always seeking holistic development for the coffee-growing community. Óscar transformed the farm into a center for research and innovation, where technology and biotechnology optimize every stage of coffee cultivation and processing.

A Meticulous Process for an Unforgettable Cup

This Wush Wush is the result of a meticulous process. It all begins with the manual selection of ripe cherries, followed by thorough cleaning and density sorting. Next, the beans undergo a thermal shock—an innovative process that combines hot water at 80°C with rapid cooling, enhancing flavors and adding complexity to the cup profile.

The coffee is then subjected to controlled fermentation for 120 hours, incorporating pre-ferments similar to those used in artisan baking. This step imparts a distinctive character and balanced acidity. Finally, sun-drying for 15 days completes the process, stabilizing the beans and guaranteeing a unique sensory experience.

A Coffee with Soul

More than just a coffee, this lot from Óscar Hernández is a tribute to constant effort, innovation, and the deep roots of a family committed to specialty coffee—elevating Colombian coffee to new heights.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)