Peru Clever Wush Wush/Gesha Natural

In October 2021, we traveled to Peru to become the first coffee company to attend and bid in person at Atipanaku, a prestigious auction showcasing Peru's finest coffees. During that trip, Chris Vigilante had the opportunity to visit the farm of Clever Acosta, a producer whose dedication to quality left a lasting impression. On his four-hectare farm, Clever is constantly pushing the boundaries of specialty coffee. He cultivates rare varieties like Gesha and Wush Wush, experiments with both natural and honey processing methods, and has even built his own miniature roasting and cupping laboratory. Equipped with professional tools for roasting, evaluating, and cupping his coffees, Clever can meticulously refine every lot before it ever leaves his farm. While this level of quality control is still uncommon among small producers, we're excited to see more farmers embracing this model. Clever's commitment has earned him international recognition through award-winning coffees, making it a privilege to visit his farm and witness his passion firsthand. Since our first meeting in 2021, he has continued expanding his collection of rare cultivars, including the exceptional coffee featured here. Only 264 pounds of this lot were produced. This remarkable coffee is a blend of two extraordinary varieties: Gesha, widely regarded as the world's most celebrated coffee cultivar, and Wush Wush, one of specialty coffee's most exciting emerging varieties. Gesha's rise to fame began in Panama in 2004, where its delicate, tea-like character captivated judges during the Cup of Excellence competitions. Its extraordinary cup quality quickly inspired producers around the world to plant the variety—including Clever, who had recently established Gesha on his farm when we first met. Five years later, we're thrilled to share one of the fruits of that investment. Wushwush traces its origins to the Ethiopian Landrace varieties from the Wush Wush region—whose name translates to "no space"—in southwestern Ethiopia. Introduced to South America nearly 30 years ago, this low-yielding cultivar has become prized for its elegant floral character and exceptional complexity. For this limited release, Clever chose a natural processing method that beautifully highlights the strengths of both varieties. The dry fragrance opens with inviting notes of graham cracker and brown sugar. As the cup develops, delicate hints of anise and cardamom add gentle spice, while a baked pear-like acidity brings balance and brightness. Floral aromatics intertwine with soft green tea notes, creating a cup that is both expressive and refined. A light body and silky mouthfeel carry each flavor effortlessly into a clean, lingering finish that showcases the remarkable character of these rare cultivars. This is an exceptionally limited offering—just 264 pounds produced—and a fitting representation of Clever Acosta's relentless pursuit of excellence.

How to Brew It:

We would suggest brewing this coffee using filter methods, with a slightly lighter 1:16 coffee to water ratio and a brew temperature of 200-205 degrees to bring out the delicate flavor notes.