COLOMBIA - LA MARIA, AJI BOURBON

This coffee comes from importers, Forest. It's produced by Moises Chaguala on his farm La Maria in Huila, Colombia. Together Forest and Moises have been developing new natural processing methods with different coffee varieties, like this newly discovered Aji Bourbon.

The coffee undergoes a natural process, beginning with a 84 hour submersion in water, then undergoing a drying stage for approximately 16 days, before being finished in a mechanical silo. Once dried, the coffee was then left to stabilise for 30 days in cherry.

In the cup you'll find flavour notes of raisin, chocolate and molasses.

Pre-order Closing Date: 17th Sept
Tentative Arrival : 25th Sept