Introducing Gilded, an exclusive collection for discerning coffee drinkers. Starting this year, we’ll release a limited number of Gilded coffees from rare growers. Some are sourced from single estate farms while others are cooperatively grown by several independent farms.

Expect to experience vibrant fruit notes, complex aromatics, and a smooth, velvety mouthfeel in these exceptional coffees.

 

“We wanted to create something for the connoisseur. The person who knows all about coffee. It’s extremely high-grade quality with superb taste.” – Luigi Bonini, Cumulus Head of Product  

 

First up, the Atlas Collection. This exclusive release invites you to explore the world’s premier coffee origins, where extraordinary beans flourish in the rare air of high elevation. It’s the pinnacle of cold coffee flavor. 

 

The first of this is Wush Wush, a rare and coveted varietal from Ethiopia. There are many reasons why it is so remarkable.

 

Named after the small Ethiopian growing town where it originated—Wushwush— this sought-after varietal is lauded for its intense flavor profile and lasting sweetness. Over the past several years, many versions of the Wush Wush bean have been consistently voted one of the top five coffee types in the world, and have boasted big scores on the Coffee Review; ours specifically garnered a score of 90.

So, where do these award-winning taste elements come from? A blend of components: the terroir (Ethiopia), the heirloom varietal, the elevation, and special processing.

The heirloom varietal means no plant looks like the next—they are almost wild and have been made famous for their unique floral and berry-tasting notes. The trees are distinguished by producing a small yield of cherries (coffee beans are the seeds of a cherry-like fruit) and having shorter distances between each leaf; because they have such a small yield, the final product is a highly cared for and sought-after bean.

Our specific Wush Wush was grown by a group of small farms in the Oromia Mountains, in the town of Hambela. The essence of the terroir is reflected in the flavor itself, encapsulating the rich heritage and meticulous craftsmanship of the local farmers who have cultivated these exceptional beans. The high elevation—2,120 meters, to be precise—slows down the ripening process for the cherries, allowing them to develop complex and sweet flavors throughout the cultivation process.

Finally, the processing: our beans dried on raised beds for 40 days and were turned over multiple times daily. This method produces deep fruit penetration. Next, they were dry-fermented for 96 hours. This technique—locally called wine-processed because it is akin to producing alcohol—creates a sugary, candy-like finish. It amplifies the fruity-tasting notes, brightness, and sweetness when the beans are roasted.

 "It amplifies the fruity-tasting notes, brightness, and sweetness when the beans are roasted."

The result is stunning and nuanced, perhaps the best cold coffee we’ve ever experienced. The perfect opener to pave the way for a series of consistently outstanding varietals, coming soon through Gilded.