Finca La Negrita is situated on the volcanic slopes of the Nevado del Tolima volcano in Tolima, Colombia. The farm occupies a unique V-shaped valley that creates a highly specific microclimate where the coffee trees only receive about 7 hours of direct sunlight each day. The rest of the time they are bathed in a cooling mist. This natural shade-grown environment slows the maturation of the coffee cherries, allowing for an exceptional accumulation of sugars and complex organic acids. After harvesting only the ripe cherries, the fruit is placed into sealed stainless-steel tanks. Nitrogen is introduced twice during the anaerobic fermentation phase to prevent harsh or "boozy" sourness that can be found in traditional naturals. By flushing the tanks, Mauricio maintains a clean, stable environment that preserves the delicate aromatic compounds of the Wush Wush.

Finca La Negrita is situated on the volcanic slopes of the Nevado del Tolima volcano in Tolima, Colombia. The farm occupies a unique V-shaped valley that creates a highly specific microclimate where the coffee trees only receive about 7 hours of direct sunlight each day. The rest of the time they are bathed in a cooling mist. This natural shade-grown environment slows the maturation of the coffee cherries, allowing for an exceptional accumulation of sugars and complex organic acids. After harvesting only the ripe cherries, the fruit is placed into sealed stainless-steel tanks. Nitrogen is introduced twice during the anaerobic fermentation phase to prevent harsh or "boozy" sourness that can be found in traditional naturals. By flushing the tanks, Mauricio maintains a clean, stable environment that preserves the delicate aromatic compounds of the Wush Wush.