AJI BORBON

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

PROCESS

HISTORY

ORIGIN

Origin

Huila
VARIETY

Variety

Borbon Aji
ALTITUDE

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!
8X2A3847

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