Bourbon Aji or 'Chilli Bourbon' took 6th place in the 2023 Cup of Excellence competition.

 

Produced by José Uribe, coffee farmer and father of Nestor and Adrian Lasso.

 

WINEY + TROPICAL + RED FRUIT + CITRUS + SPICE

 

 

   ORIGIN:  COLOMBIA

      FARM:  EL TRIUNFO

  REGION:  HUILA - BRUSELAS

ALTITUDE:  1780 MSL

       AREA:  14 ½HECTARES

    SHADE:  NATIVE AND FRUITS TREES    

         FOB:  £48/kg

 

PROCESS

• 1. OVERFLOW, MANUAL SELECTION OF PICKED CHERRIES, ONLY RIPE BERRIES
• 2. OXIDATION FOR 18 HOURS AT AVERAGE ROOM TEMPERATURE OF 25°C
• 3. ANAEROBIC FERMENTATION IN BAGS OR CONTAINERS FOR 30 HOURS, AT AN AVERAGE TEMPERATURE OF 16 AND 18°C.
• 4. THE COFFEE IS TRANSFERRED TO TANKS, CARRYING OUT AN OXIDATION OF 28 HOURS, ALLOWING IT TO REACH A MAXIMUM TEMPERATURE OF 42°C.
• 5. THE CHERRY COFFEE IS PLACED IN 50 KG BAGS TO BEGIN AN ANAEROBIC FERMENTATION FOR 30 MORE HOURS AT TEMPERATURES BETWEEN 16-20°C.
• 6. DRYING IS CARRIED OUT IN DEUNIFYING MACHINES AT A MAXIMUM TEMPERATURE OF 45°C, DRYING IS INTERRUPTED AT 18% HUMIDITY, TRANSFERRING IT TO BLACK BAGS IN A WAREHOUSE WITHOUT LIGHT, ALLOWING IT TO REST FOR 60 HOURS AND THEN CONTINUING WITH THE PROCESS. DRIED UNTIL OBTAINING 11% MOISTURE.

 

FARM

José Uribe, coffee farmer and father of Nestor and Adrian Lasso.
Finca El Triunfo has been the coffee school for the Lasso brothers, since this is where the topic of coffee in the family begins. José, the pillar of the family, makes his first sales of cherries produced on the El Triunfo, the Terrua. The conditions of this farm are exceptional and really the beginning of so much prosperity in the family.

José ensured that his children were involved in all phases of coffee production from an early age, instilling respect for the countryside and love for coffee, which is reflected in what they have achieved today. Nestor and Adrian, being producers of competition-winning coffees and very high quality varieties in the world.

Today, José has a lot of support in the arduous work on the farm. He is very aware of the great work he did with his children. He is proud of the path he has travelled and feels fortunate that his family has preserved the tradition and continues working to bring high quality coffee to different parts of the world.

 

VARIETY

Bourbon Aji or ‘Chili Bourbon’ was named for it’s spicy character (“ají” means “chili” in Spanish). Aji boasts a distinctive flavour journey. It opens with a subtle tingle of spicy pepper, which mellows into sweet red fruit notes and delicate floral hints.

It was believed to be a Bourbon mutation, but genetic testing suggests it is an Ethiopian landrace variety. Among the list of varieties discovered in Huila with Ethiopian heritage are Pink Bourbon, Chiroso, Wush Wush, Ombligon, and this Aji.

 

100g