Lord Voldemort Anaerobic Washed Wush Wush, Colombia Why we selected it We are incredibly proud to present another remarkable coffee from Deiro Garcia, one of our longest-standing producing partners. Deiro combines fearless experimentation with a deep understanding of fermentation. This exceptional Wush Wush captures everything we value in his work: a vibrant aromatic profile, beautifully defined fruit and a clean, structured finish. Why this coffee is significant Wush Wush is an Ethiopian landrace variety celebrated for its floral aromatics, distinctive fruit character and layered complexity. In Deiro’s hands, the variety takes on a particularly vivid expression. A carefully controlled 40-hour anaerobic fermentation amplifies the coffee’s fruit without compromising clarity. The result is expressive and unusual, yet exceptionally composed. The cup experience The aroma opens with sparkling wild strawberry and jasmine. Orange marmalade and cranberry juice define the cup, combining citrus sweetness with a bright, vinous acidity. The texture is structured and elegant, leading to a clean Earl Grey finish with lingering notes of bergamot and tea. Producer and place Deiro Garcia is an ambitious, forward-thinking producer based in Pitalito, Huila. His farm sits at approximately 1,800 metres above sea level, where the altitude and cool growing conditions support slow cherry maturation and the development of complex flavours. A devoted Harry Potter fan, Deiro named his farm Lord Voldemort—a memorable name for a producer whose coffees are equally difficult to forget. Deiro has spent years experimenting with coffee fermentation. After studying microbiology, he became fascinated by the role that specific bacteria and yeasts can play in flavour development. This led him to cultivate his own microbial starters through homemade fruit and vegetable ferments, giving him another way to shape each coffee’s sensory expression. Processing and its effect on the cup After harvesting, the whole cherries undergo 40 hours of anaerobic fermentation at a controlled temperature of 16°C. They are then pulped, washed and slowly dried on raised canopies for approximately 18–24 days. The cool fermentation encourages a precise development of fruit and floral aromatics. Washing the coffee afterwards preserves definition and cleanliness, while the extended drying period helps stabilise the coffee and build its structured, tea-like finish. Double Bloom recipe Coffee: 15 g Water: 250 g Water temperature: 93°C Grind: Medium-fine Target brew time: 2:45–3:00 Recommended brewer: V60 or another conical dripper 1. At **0:00**, pour 50 g of water and gently swirl to saturate all the grounds. 2. At **0:45**, pour to 100 g for the second bloom. 3. At **1:30**, pour slowly and evenly to 250 g. 4. Give the brewer a gentle final swirl and allow it to draw down completely. Why these brewing choices suit the coffee The two-stage bloom gives this dense, high-altitude Wush Wush time to release trapped gas and extract more evenly. A temperature of 93°C and a medium-fine grind bring out the coffee’s orange sweetness and jasmine aromatics while preserving its cranberry-like brightness. The controlled final pour supports clarity and structure, helping the Earl Grey character remain clean and distinct in the finish. This is a tailored starting recipe; small grind adjustments may be needed depending on your grinder, water and brewer. Closing recommendation Choose this coffee if you enjoy intensely aromatic, fruit-driven lots with the precision and cleanliness of a washed coffee. Expect an expressive and elegant cup: wild strawberry and jasmine in the aroma, orange marmalade and cranberry juice in the flavour, followed by a beautifully clean Earl Grey finish. Coffee details Producer: Deiro Garcia Farm: Lord Voldemort Origin: Pitalito, Huila, Colombia Elevation: 1,800 masl Variety: Wush Wush Fermentation: 40-hour anaerobic fermentation at 16°C Process: Washed Drying: Raised canopies for approximately 18–24 days Tasting notes: Wild strawberry, jasmine, orange marmalade, cranberry juice and Earl Grey

Lord Voldemort Anaerobic Washed Wush Wush, Colombia Why we selected it We are incredibly proud to present another remarkable coffee from Deiro Garcia, one of our longest-standing producing partners. Deiro combines fearless experimentation with a deep understanding of fermentation. This exceptional Wush Wush captures everything we value in his work: a vibrant aromatic profile, beautifully defined fruit and a clean, structured finish. Why this coffee is significant Wush Wush is an Ethiopian landrace variety celebrated for its floral aromatics, distinctive fruit character and layered complexity. In Deiro’s hands, the variety takes on a particularly vivid expression. A carefully controlled 40-hour anaerobic fermentation amplifies the coffee’s fruit without compromising clarity. The result is expressive and unusual, yet exceptionally composed. The cup experience The aroma opens with sparkling wild strawberry and jasmine. Orange marmalade and cranberry juice define the cup, combining citrus sweetness with a bright, vinous acidity. The texture is structured and elegant, leading to a clean Earl Grey finish with lingering notes of bergamot and tea. Producer and place Deiro Garcia is an ambitious, forward-thinking producer based in Pitalito, Huila. His farm sits at approximately 1,800 metres above sea level, where the altitude and cool growing conditions support slow cherry maturation and the development of complex flavours. A devoted Harry Potter fan, Deiro named his farm Lord Voldemort—a memorable name for a producer whose coffees are equally difficult to forget. Deiro has spent years experimenting with coffee fermentation. After studying microbiology, he became fascinated by the role that specific bacteria and yeasts can play in flavour development. This led him to cultivate his own microbial starters through homemade fruit and vegetable ferments, giving him another way to shape each coffee’s sensory expression. Processing and its effect on the cup After harvesting, the whole cherries undergo 40 hours of anaerobic fermentation at a controlled temperature of 16°C. They are then pulped, washed and slowly dried on raised canopies for approximately 18–24 days. The cool fermentation encourages a precise development of fruit and floral aromatics. Washing the coffee afterwards preserves definition and cleanliness, while the extended drying period helps stabilise the coffee and build its structured, tea-like finish. Double Bloom recipe Coffee: 15 g Water: 250 g Water temperature: 93°C Grind: Medium-fine Target brew time: 2:45–3:00 Recommended brewer: V60 or another conical dripper 1. At **0:00**, pour 50 g of water and gently swirl to saturate all the grounds. 2. At **0:45**, pour to 100 g for the second bloom. 3. At **1:30**, pour slowly and evenly to 250 g. 4. Give the brewer a gentle final swirl and allow it to draw down completely. Why these brewing choices suit the coffee The two-stage bloom gives this dense, high-altitude Wush Wush time to release trapped gas and extract more evenly. A temperature of 93°C and a medium-fine grind bring out the coffee’s orange sweetness and jasmine aromatics while preserving its cranberry-like brightness. The controlled final pour supports clarity and structure, helping the Earl Grey character remain clean and distinct in the finish. This is a tailored starting recipe; small grind adjustments may be needed depending on your grinder, water and brewer. Closing recommendation Choose this coffee if you enjoy intensely aromatic, fruit-driven lots with the precision and cleanliness of a washed coffee. Expect an expressive and elegant cup: wild strawberry and jasmine in the aroma, orange marmalade and cranberry juice in the flavour, followed by a beautifully clean Earl Grey finish. Coffee details Producer: Deiro Garcia Farm: Lord Voldemort Origin: Pitalito, Huila, Colombia Elevation: 1,800 masl Variety: Wush Wush Fermentation: 40-hour anaerobic fermentation at 16°C Process: Washed Drying: Raised canopies for approximately 18–24 days Tasting notes: Wild strawberry, jasmine, orange marmalade, cranberry juice and Earl Grey