I admit it, we are fanatic about Bourbon Aji!
It used to be that when we saw some Pink Bourbon at the importers – we took it instinctively. Now we try not to favor and have samples of coffees that are coded – so there’s no room for random fondness anymore.
But what can I do, when I see Bourbon Aji or Wush Wush, which we roasted for you in April – my eyes immediately light up and I reach for the samples. And not once have I been disappointed yet.
This coffee has grown under the guidance of Luisa Fernando Nieto Zárate. Luisa was a chef before she got 100% into farming. Hence the willingness to experiment with the fermentation process. The coffee in front of you is Anaerobic Washed. Such a process begins with fermenting the whole fruit in plastic bags for 24 hours. Then the pulp is removed and the beans are placed in plastic containers equipped with valves that allow the gases produced during fermentation to escape. In these containers, the coffee is fermented for 80 hours. Once fermentation is complete, the beans undergo a washing process, during which the remaining pulp is removed. Finally, the coffee is sun-dried in a traditional dryer for 20 days.
