Monteverde Wush Wush | Natural | Colombia | Bailies Coffee Roasters

Variety: Wush Wush

Producer: Newerly Gutierrez & Family, Monteverde Farm

Region: Rio Blanco, Tolima, Colombia

Process: Natural

Altitude: 1850 masl

CUPPING NOTES: Banana, cantaloupe, honey. Strawberry doughnut aroma. Full body with medium-low acidity.

Limited Edition Series 2025.

Colombia Monteverde Wush Wush is the first coffee Bailies Coffee Roasters is introducing as part of their new Limited Edition Series for 2025—a truly remarkable coffee experience from celebrated producer Newerly Gutierrez and his family at Monteverde farm, Colombia.

Newerly is a 3rd generation coffee farmer, renowned for his skill and expertise that has seen immense success at coffee competitions worldwide. Alongside his brother Johan, Newerly has been growing exceptional coffees at Monteverde for many years after taking over the farm from their father.

The farm.

Monteverde is situated on the slopes of the Central Andean Mountain Range in Tolima's Rio Blanco municipality. The farm benefits from mineral-rich soils, abundant biodiversity, and an ideal altitude near the equator. These conditions allow slow cherry maturation and protect the farm from harsh tropical storms.

On taking over the farm, Newerly completed Grader and Q Processing courses, embracing experimental varietals and innovative processing methods, which were instrumental in elevating Monteverde to international acclaim. Today, the farm is celebrated for exceptional coffees like Mokka, Geisha, and of course, Wush Wush, each meticulously processed to deliver distinctive flavour profiles.

Bailies' relationship with Monteverde.

At Bailies Coffee Roasters, their relationship with Monteverde began in 2017 with the rare Mokka variety, which went on to feature in Irish Barista and Brewers Cup competitions. Since then, they've continued sourcing standout lots from Monteverde—coffees that embody rarity, skill, and uncompromising quality.

The process.

After hand-picking the cherries, they are placed in water-filled barrels and fermented for 60 hours with rotating and replacing the fermentation water regularly. This allows the fermentation of the cherries to be controlled precisely without development of any over-fermented flavours. Once the process is complete, the water is drained and the cherries are placed on raised beds under drying tents built on top of their house. The coffee is slow dried over the course of 30 days.