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Aji Bourbon - Colombia
€27.00
Colombia. Aji Bourbon. Washed.
Every bean has a story
A sweet and fruity cup from Colombia - meet Aji Bourbon!
This coffee grows in Pitalito, Huila region of Colombia, at an altitude of 1780 -1950 masl. Nestor Lasso and his family produce this great coffee in the Bruselas village. Bruselas has an equatorial climate. It is usually humid and rainy all year round.
The story of the Lasso Zuñiga family's journey in the coffee industry is a testament to their dedication, vision, and commitment to excellence. Originating from the department of Nariño in western Colombia, José Uribe Lasso developed a passion for coffee at a young age. Believing in the potential of the international market, José, alongside his wife Marta Zuñiga, sought new opportunities in the department of Huila. Together, they purchased the El Diviso farm and laid the foundation for what would become a thriving family business.
With three children - Jhonatan, Adrian, and Nestor - the family immersed themselves in every aspect of coffee production. José instilled in his children the values of hard work and innovation, teaching them the intricacies of farming from a young age. As the next generation took the reins, they brought fresh perspectives and expertise to the table. Nestor, the youngest son, emerged as a driving force behind the family's focus on specialty coffee. Inspired by visits to coffee laboratories and exposure to different farming practices, Nestor championed quality and innovation within the company. Alongside his brother Adrian, he became deeply involved in the tasting and quality control processes, while Jhonatan oversaw cultivation aspects.
Through relentless dedication and a commitment to continuous learning, the Lasso Zuñiga family expanded their business by acquiring neighboring lots and implementing cutting-edge techniques. Their efforts bore fruit, as evidenced by their success in prestigious coffee competitions worldwide. From championships in Ireland to national competitions in Chile, France, and Australia, the family's coffees garnered acclaim and recognition on the global stage. Their commitment to quality and their understanding of market dynamics propelled them forward,
earning them a reputation as leaders in the industry.
Fermentation: The coffee processing begins with the oxidation of coffee cherries for 48 hours. To this end, the oxidation takes place either in plastic tanks or closed bags, with careful attention paid to maintaining optimal conditions of temperature and humidity. Then, following this initial fermentation period, the cherries undergo the pulping process. They are transferred to a pulping machine where the outer skin is removed, revealing the coffee beans inside. After pulping, the beans are subjected to a secondary fermentation phase, lasting 24 hours, within fermentation tanks. This secondary fermentation stage is crucial for enhancing the flavor profile of the beans. After that, the beans undergo a thorough washing process. Subsequently, the washed beans are spread out on drying beds or patios to dry under the sun.
Quality Control: The coffee undergoes thorough analysis by their dedicated quality team to ensure it aligns with the desired profile. As a matter of fact, post-stabilization in the warehouse the coffee proceeds to hulling and then undergoes electronic and manual selection processes.
Although if you prefer natural coffees from Colombia, make sure to try our El Jardin, or La Claudia!
Every bean has a story
A sweet and fruity cup from Colombia - meet Aji Bourbon!
Nestor Lasso and family
This coffee grows in Pitalito, Huila region of Colombia, at an altitude of 1780 -1950 masl. Nestor Lasso and his family produce this great coffee in the Bruselas village. Bruselas has an equatorial climate. It is usually humid and rainy all year round.
The story of the Lasso Zuñiga family's journey in the coffee industry is a testament to their dedication, vision, and commitment to excellence. Originating from the department of Nariño in western Colombia, José Uribe Lasso developed a passion for coffee at a young age. Believing in the potential of the international market, José, alongside his wife Marta Zuñiga, sought new opportunities in the department of Huila. Together, they purchased the El Diviso farm and laid the foundation for what would become a thriving family business.
With three children - Jhonatan, Adrian, and Nestor - the family immersed themselves in every aspect of coffee production. José instilled in his children the values of hard work and innovation, teaching them the intricacies of farming from a young age. As the next generation took the reins, they brought fresh perspectives and expertise to the table. Nestor, the youngest son, emerged as a driving force behind the family's focus on specialty coffee. Inspired by visits to coffee laboratories and exposure to different farming practices, Nestor championed quality and innovation within the company. Alongside his brother Adrian, he became deeply involved in the tasting and quality control processes, while Jhonatan oversaw cultivation aspects.
Through relentless dedication and a commitment to continuous learning, the Lasso Zuñiga family expanded their business by acquiring neighboring lots and implementing cutting-edge techniques. Their efforts bore fruit, as evidenced by their success in prestigious coffee competitions worldwide. From championships in Ireland to national competitions in Chile, France, and Australia, the family's coffees garnered acclaim and recognition on the global stage. Their commitment to quality and their understanding of market dynamics propelled them forward,
earning them a reputation as leaders in the industry.
Process
Fermentation: The coffee processing begins with the oxidation of coffee cherries for 48 hours. To this end, the oxidation takes place either in plastic tanks or closed bags, with careful attention paid to maintaining optimal conditions of temperature and humidity. Then, following this initial fermentation period, the cherries undergo the pulping process. They are transferred to a pulping machine where the outer skin is removed, revealing the coffee beans inside. After pulping, the beans are subjected to a secondary fermentation phase, lasting 24 hours, within fermentation tanks. This secondary fermentation stage is crucial for enhancing the flavor profile of the beans. After that, the beans undergo a thorough washing process. Subsequently, the washed beans are spread out on drying beds or patios to dry under the sun.
Quality Control: The coffee undergoes thorough analysis by their dedicated quality team to ensure it aligns with the desired profile. As a matter of fact, post-stabilization in the warehouse the coffee proceeds to hulling and then undergoes electronic and manual selection processes.
Although if you prefer natural coffees from Colombia, make sure to try our El Jardin, or La Claudia!
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Tasting notes
Imagine a fresh peach cake!
A sweet, fruity and indulgent coffee with prominent notes of peach, apricot, nectarine, and white grapes. The sweetness is further enhanced by the hints of brown sugar and yellow honey, creating a well-balanced and medium-bodied cup.
Imagine a fresh peach cake!
A sweet, fruity and indulgent coffee with prominent notes of peach, apricot, nectarine, and white grapes. The sweetness is further enhanced by the hints of brown sugar and yellow honey, creating a well-balanced and medium-bodied cup.
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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