El Diviso

Bourbon Ají is thought to be another variant of an Ethiopian Landrace that originated in the Huila region of Colombia. The mucilage possesses a subtle aroma and flavor reminiscent of red pepper (ají, meaning spicy in Spanish), which inspired its name. Nestor and Adrian are experts in the production and processing of premium coffees, and this particular lot exemplifies their advanced processing techniques, honed through extensive experimentation. Initially, the cherries are handpicked and meticulously sorted to select only those at the peak of ripeness. They are then allowed to oxidize for 36 hours at room temperature, approximately 25°C. Following this, the cherries undergo anaerobic fermentation in sealed tanks for 24 hours, maintaining an average temperature between 16°C and 18°C. The drying process takes place in specialised machines, where the cherries are subjected to a maximum temperature of 45°C until the moisture content is reduced to 18%. Subsequently, the cherries are placed in black bags within a dark warehouse to prevent oxidation, resting for 60 hours until they achieve the desired moisture level of 11%. This intricate process, combined with the Ají mutation, results in a cup profile that is truly remarkable and distinctive, making it an experience not to be overlooked.