200gr Whole Bean
Origin: Colombia
Region: Pitalito, Huila
Varietal: Bourbon Ají
Altitude: 5,577 ft
Process: Natural (60 hours oxidation, 60 hours anaerobic fermentation, thermal shock, 15-day rest)
Notes: Candy, chocolate-covered cherry, raspberry, blueberry, cocoa
We first sampled this coffee during our last trip to Colombia and brought home a small sample of the raw coffee beans to roast and play with. From that very first sip, we knew it was something extraordinary. The cup burst with candy-like sweetness, a red fruit brightness reminiscent of Twizzlers, raspberry, and chocolate-covered cherries, wrapped in silky cocoa undertones that lingered long after the final sip. It was playful yet elegant, familiar yet entirely new—a flavor experience that opened our eyes to how expressive coffee could be. That single cup sparked an eight-month pursuit to import Bourbon Ají, driven by the memory of that taste and the desire to share its rare brilliance.
Bourbon Ají reached the finals of the Barista US National Championship, celebrated for its exceptional clarity and sweetness. Grown at 5,577 feet in Pitalito, Huila, Colombia, this rare Bourbon varietal undergoes a meticulous natural process of 60 hours of oxidation, 60 hours of anaerobic fermentation, a cleansing thermal shock, and a patient fifteen-day rest. The result is a cup that feels both precise and artful, a harmony of nature and craft. Bourbon Ají is not merely a coffee; it is an experience that reminds us how far sweetness can travel before it becomes something profound.
