This coffee is a rare Bourbon Ají variety from Finca Quebraditas in Huila, Colombia. The farm is a family project led by Edinson, located in Oporapa and Santa Rosa at 1600-1900 meters altitude. Bourbon Ají is a distinct coffee variety believed to be a natural mutation within the Bourbon family, associated primarily with Colombia. The name "Ají" (Spanish for chili pepper) refers to the coffee's characteristic aromatic expression. This experimental lot underwent a complex processing method: after harvest, the cherries were manually sorted and water-separated, then aerobically fermented on elevated drying beds for 72 hours, depulped, and finally anaerobically fermented for approximately 120 hours. The coffee was dried on elevated beds under UV protection. The lot size is 220 kilos from the July 2025 harvest.
Origin
Huila (Colombia)
Flavor Notes
Sour Aromatics, Chili Pepper
Roast Level
Medium
Processing
Aerobic Fermentation 72h Then Anaerobic Fermentation 120h
