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SOUGHT AFTER COFFEE VARIETIES THRIVE ON EDINSON'S FARM HIDDEN IN THE MIST
We are thrilled to explore the newest partnership through the Madcap Coffee Elevated Series;
Edinson Elias Muñoz of San Agustín, Huila, Colombia, and his Geisha and Wush Wush separations.
In a misty valley between the steep slopes of San Agustín, Huila, lies Finca Pensilvania. A roaring mountain stream located at the base of the valley can be heard, even from hundreds of meters above, while walking along the 8 hectare farm.
Finca Pensilvania has been in Edinson Elias Muñoz’s family for roughly 100 years, named after the community of Pensilvania in Caldas, Colombia, where the family originally migrated from. Generations of coffee farmers before Edinson have worked together on this land, utilizing its uniquely cool micro-climate to grow Wush Wush, Geisha, Sudan Rume, and Laurina varieties. Here at 1720 meters above sea level, coffee cherries grow slowly, resulting in heightened sweetness, complexity, and acidity. Even with ideal growing conditions, the region is not immune to climate change, and unpredictable rains make it difficult to properly dry coffees after harvesting.
We are honored to offer not one, but two varieties from Edinson: Geisha and Wush Wush. Edinson’s Geisha coffee offers a complex body, with no shortage of acidity and fragrant notes of lemongrass, elderflower, and bergamot. Wush Wush is a rarer coffee variety of Ethiopian descent, and Edinson’s Wush Wush is the first ever on the Madcap menu. Explosive notes of grapefruit, papaya, and cane sugar paired with a stickier body make Edinson’s Wush Wush separation a real standout.
Edinson’s Geisha and Wush Wush coffee cherries each spend 36 hours in fermentation, followed by another 20-30 hours of fermentation in mucilage in Grain Pro bags. Once fermentation is complete, the coffees are thoroughly washed, and go on to dry in secaderos, or greenhouses with mesh floors for ventilation, for about 18-20 days.