AJI BORBON

Spices and caramel, with bubbling profile and yellow fruits notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Borbon Aji

Altitude

1.600 MT

Natural process

This coffee has a natural process of 84 hours submerged in tanks with water, followed by a drying stage under the sun for around 16 days, and then finished mechanically in a silo! After optimum moisture was obtained, the coffee was stabilized in cherry for 30 days.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Moises Chaguala

La Marias

This Borbon Aji, one of the first that being found in Colombia, is produced by Moises Chaguala, a coffee farmer with the passion of 10! His love and way to talk about coffee is something that feels contagious and it is totally represented in the results of each one of his coffees we have been able to try! With Moises, we have working to develop new natural processing methods with different varieties he has on his farm Las Marias, located in the region of Huila!