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H&S
Paola Trujillo
(UNKNOWN)
20.1g
→
299.8g
(1:14.9)
in 189.1s
4.4 (660 um from chirp)
on Superjolly w/ SSPMP burrs
TDS: 1.28%
EY: 19.09%
| Bean: Name | Paola Trujillo |
| Bean: Note | Roaster notes: Coffee overview Last batch roasted Feb 25 2026 This Wush Wush variety offers an abundance of interest, with melon and tartaric acidity and sweetness giving way to a uniquely purple violet florality in the finish. All facets of this coffee present with high intensity. Coffee flavor profile Honeydew, red currant, strawberry Acidity: layered, bright Sweetness: juicy Balance: leans acidic Finish: clean, juicy, some linger Brewing evaluation Rest: 30+ days recommended Filter eval day 2: Graycano Sibarist fast 1:16 - A very bright and expressive cup, with layered complexity in its acidic and sweet notes. A cacophony of big, juicy fruits throughout, including fun melon and Kenya-esque currant. Lots of tropical, stonefruits and berries throughout. Slight hibiscus near the finish, tart green tea, into a big juicy finish that remains clean. Nothing quiet to this cup, it is loud from start to finish. TDS: 1.46 EY: 21.23% We use 60 hardness, 20 buffer water heated to 198F in all of our recipes. Information Farm: Patio Bonito Producer: Paola Trujillo Region: Cauca Country: Colombia Variety: Wush Wush Process: Washed Sourcing: Cofinet From alternate source (George Howell): Paola and her team begin by selecting only the ripest cherries by hand. After sorting and floating to remove any low density or defective cherries, the coffee enters a carefully managed process. The cherries undergo a 32 hour anaerobic fermentation in sealed oxygen free tanks, a stage that encourages sugars and organic acids to break down slowly and build sweetness and structure. The cherries are then pulped and fully washed, followed by an additional 12 hour fermentation. The coffee is dried on raised beds for about eight days and monitored closely until it reaches the ideal moisture content of 9.5 to 11 percent. |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Buy date | 2026-02-08T20:20:00.000Z |
| Bean: Roaster | H&S |
| Bean: Decaffeinated | false |
| Brew: Ey | 19.09 |
| Brew: Tds | 1.28 |
| Brew: Note | Acidity quality: 8 Acidity intensity: 8.75 Flavor separation: 7.76 Perceived sweetness: 7.75 Perceived body: 8.25 Finish quality: 8 Finish intensity: 8.5 Juiciness: 7 Blueberries, grape, funk, citrus, never ending florals. Apple pie, florals and citrus in finish. RO post-brew remin with 3 mg K, 1.9 mg HCO3 |
| Brew: Rating | 7.3 |
| Brew: Brew time | 189 |
| Brew: Grind size | 4.4 (660 um from chirp) |
| Brew: Vessel name | Kinto clear carafe |
| Brew: Grind weight | 20.1 |
| Brew: Brew quantity | 341.2 |
| Brew: Vessel weight | 204.8 |
| Brew: Brew temperature | 94 |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 23 |
| Brew: Brew beverage quantity | 299.8 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Superjolly w/ SSPMP burrs |
| Water: Name | RO |
| Water: Tds type | PPM |
| Water: General hardness | 10 |
| Water: Total alkalinity | 10 |
| Preparation: Name | Nextlevel Pulsar |
| Preparation: Type | CUSTOM_PREPARATION |
| Preparation: Style type | PERCOLATION |