Vanilla Toffee

This coffee comes from Las Brisas, the farm of Jhon Wilmer Cuellar, a third-generation coffee producer in Huila, Colombia. Situated between 1,550 and 1,800 metres above sea level, the farm benefits from volcanic soils, cool mountain breezes and slow cherry maturation, conditions that help develop exceptional sweetness and complexity. Jhon combines traditional farming knowledge with modern processing techniques, continually exploring new ways to express the character of his coffees.

Wush Wush is a rare Ethiopian landrace variety originally discovered in the forests near Kaffa. Often compared to Gesha for its floral character, Wush Wush is known for producing coffees with remarkable sweetness, elegant aromatics and a silky mouthfeel. In this lot, it reveals a softer, more confectionery side, combining honeyed florals with creamy vanilla and almond-like sweetness.
After careful hand selection, the cherries undergo 20 hours of open-air oxidation followed by 50 hours of controlled barrel fermentation. This combination of aerobic and anaerobic fermentation encourages the development of complex aromatic compounds while preserving clarity and balance. The coffee is then dried slowly on raised beds for 18 days, resulting in a cup with exceptional sweetness, texture and aromatic depth.

Vanilla Toffee is rich, smooth and beautifully layered. Notes of vanilla custard, almond toffee and honeyed florals lead the way, followed by hints of candied orange and mandarin zest. The body is silky and creamy, while the finish remains clean, elegant and lingering. As the coffee cools, subtle notes of cocoa butter, sweet almond and orange blossom continue to unfold, creating a cup that feels closer to fine confectionery than fruit.