Five Ways Coffee Roasters
Colombia - Lord Voldemort - Anaya- Anaerobic Washed
We first cupped this banger earlier in the year, and it caused a bit of a scene: spoons flying, people shouted across the table and everyone going back for more. One sip and you’ll understand why. you'll be thirty for more
Think lemon meringue pie, bright lemon curd sweetness, limoncello and caramel orange blossom. Sweet and citrusy with a crazy clean finish, this Wush Wush leaves lingering florals notes and has a candy cane like aroma
Produced by Deiro García, a second-generation coffee producer with a background in microbiology, at Finca Lord Voldemort in Pitalito, Huila. This Wush Wush lot is grown at 1,800 metres above sea level and roasted for filter to highlight its citrus clarity, sweetness and delicate floral character.
The process
Fully ripe cherries are selectively hand-picked, then spend 36 hours fermenting whole in sealed bags at 16–18°C. Next comes 20 hours of natural oxidation, during which the juices released by the cherries are collected for the stages that follow.
After depulping, the coffee retains its sticky mucilage and undergoes another 20 hours of oxidation with the recovered cherry juices. It then moves into a 12-hour submerged fermentation at 39°C, with those juices recirculated through the coffee. This carefully controlled sequence develops sweetness and aromatic complexity.
A hot-water wash at approximately 65–70°C halts fermentation before drying. The coffee is then dried slowly in parabolic solar dryers for around 18–24 days, with temperatures kept below 30°C, until it reaches approximately 11% moisture. The result in our cup is clean and sweet, with bright citrus, soft caramel and a long floral finish. Keep the nose in the cup. Aroma game strong.
Country: Colombia
Region: Pitalito, Huila
Farm: Finca Lord Voldemort
Producer: Deiro García
Variety: Wush Wush
Process: Anaerobic Washed
Altitude: 1,800 masl
Tasting notes: Lemon meringue pie, limoncello, caramel and orange blossom
Roast type: Filter
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Product information
Our standards in coffee making are reflected in our care for the environment. By using innovative packaging and sustainable logistics techniques, we aim to reduce our carbon footprint.
Five Ways is always on the lookout for new and inspiring ways to be sustainable and care for our planet.
We roast weekly to order. Orders are dispatched on Monday, Wednesday and Friday mornings.
Add the coffee or equipment you would like to purchase to your cart. We will then pack and ship your order to your location.
Shipping and Delivery at Five Ways:
We ship using using online shipping portal, which allows us to work with multiple carriers including DPD, DHL and UPS. Local shipping in the Netherlands is usually handled by DPD and DHL and normally arrives within 24–48 hours after dispatch.
For UK and international orders, delivery may take longer due to customs paperwork or carrier delays.
We are not responsible for unforeseen service disruptions by our delivery partners.
Shipping rates
Shipping rates are calculated automatically at checkout using inputs from our providers. Is shipping not available to your country? Email us your order and we will arrange it for you.
Pick-up
We do not offer pick-up for online orders. Our current coffee range is available for immediate purchase from our stores in Amsterdam.
Returns
Returns
Because coffee is a perishable food product, we cannot accept returns for change of mind once an order has been dispatched. This does not affect your legal rights if your order arrives damaged, incorrect, faulty, or not as described.
For equipment and non-coffee products bought online, customers have the right to return the product within 14 days of receiving the order, provided the product is unused, complete, and returned in its original condition and packaging.
Customers are responsible for return shipping costs for change-of-mind returns, unless stated otherwise. If an item arrives damaged, incorrect, faulty, or not as described, please contact us and we will help resolve the issue in line with your legal rights.
If there is an issue with your order, please contact us within one week of receiving it and we’ll do our best to make it right.
ACAIA PRODUCTS
At Five Ways we are official distributors of ACAIA products. We have the Reseller RMA policy set up for warranty and service between reseller, us, and the consumer. Please email us if you have any further questions.
Product Purchased from Acaia Local Reseller
Parallel Import
Inspection
Reseller is responsible for inspection and repair.
Customer is responsible for inspection fee.
Parts Fee
Covered by Acaia.
Covered by Acaia.
Shipping Fee
Reseller is responsible for two-way shipping cost.
Customer is responsible for two-way shipping cost.
- Choose the right container: It's important to store your coffee beans in an airtight container. Look for a container made of a material that won't absorb odors, like glass or ceramic. Avoid using plastic containers, as they can impart a plastic-like taste to the coffee.
- Keep the container away from light: Coffee beans are sensitive to light, which can cause them to degrade more quickly. Store your coffee container in a dark place, such as a pantry or cupboard.
- Keep the container away from heat: Heat can also cause coffee beans to degrade. Avoid storing your coffee container near a heat source, such as a stove or oven.
- Store at room temperature: Coffee beans should be stored at room temperature, between 60 and 75 degrees Fahrenheit. Avoid storing coffee beans in the refrigerator or freezer, as moisture can cause them to spoil and lose their flavor.
- Use whole beans: It's best to store whole coffee beans rather than ground coffee. Ground coffee has a larger surface area, which makes it more vulnerable to oxidation and degradation.
- Avoid air exposure: Exposure to air can cause coffee beans to oxidize, which can lead to a stale or sour taste
Our Roastery
Located in West Amsterdam. We Roast all our coffee on our Loring S35.
From day one, our focus lies in Sourcing, roasting and brewing the best coffees we think exist year to year.
We highlight the terroir and processes from different origins and also select unique coffees which, challenge us to think outside the box.