Colombia Aroma Nativo Honey Double Fermentation Bourbon Aji 944 [Green Coffee]
Bourbon Aji is an Ethiopian Landrace with both a characteristic fruitiness expected of its genetic history, but also has a distinctive pleasant bitterness like a spiciness at the finish. It was this quality which attracted Jaco to take this varietal, picked and processed under identical protocols to compete in the Hong Kong Brewers Cup - eventually coming 1st Runners Up.
Origin : Acevedo, Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
For this Protocol, the ripest cherries were picked, then passed through a fermentation stage in an anaerobic environment in cherry, then pulped. It then went through a second stage of fermentation with native strain of lactobacillus bacteria and yeast.
It was then dried for 12 days on a parabolic sun dryer, before being stabilised for 3 months in a temperature controlled environment.
Altitude : 1600
Lot : AH 944
Lot Size : 120kg Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 2023
Size : 1kg
Bourbon Aji is an Ethiopian Landrace with both a characteristic fruitiness expected of its genetic history, but also has a distinctive pleasant bitterness like a spiciness at the finish. It was this quality which attracted Jaco to take this varietal, picked and processed under identical protocols to compete in the Hong Kong Brewers Cup - eventually coming 1st Runners Up.
Origin : Acevedo, Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
For this Protocol, the ripest cherries were picked, then passed through a fermentation stage in an anaerobic environment in cherry, then pulped. It then went through a second stage of fermentation with native strain of lactobacillus bacteria and yeast.
It was then dried for 12 days on a parabolic sun dryer, before being stabilised for 3 months in a temperature controlled environment.
Altitude : 1600
Lot : AH 944
Lot Size : 120kg Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 2023
Size : 1kg
Bourbon Aji is an Ethiopian Landrace with both a characteristic fruitiness expected of its genetic history, but also has a distinctive pleasant bitterness like a spiciness at the finish. It was this quality which attracted Jaco to take this varietal, picked and processed under identical protocols to compete in the Hong Kong Brewers Cup - eventually coming 1st Runners Up.
Origin : Acevedo, Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
For this Protocol, the ripest cherries were picked, then passed through a fermentation stage in an anaerobic environment in cherry, then pulped. It then went through a second stage of fermentation with native strain of lactobacillus bacteria and yeast.
It was then dried for 12 days on a parabolic sun dryer, before being stabilised for 3 months in a temperature controlled environment.
Altitude : 1600
Lot : AH 944
Lot Size : 120kg Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 2023
Size : 1kg
Born and raised in the wine-growing highlands of his home country Portugal, Luis Marcelino has always had an innate affinity and connection for natural landscapes, a sense of wonder of the bounties of the land and an inexhaustible curiosity about his role in contributing to that picture. This yearning, his love for drinking specialty coffee and his wife’s ties in Colombia led him to explore opportunities for a fresh start towards what he believed would be a more fulfilling life.
There, Aroma Nativo was born. A Processing hub based in Huila and a trading company headquartered in Paris, France, Luis is one of the most exciting new experimental processors in Colombia. In 2022, he implemented the Veci Project having realized the extent to which purposeful processing could contribute to improving coffee quality and enable coffee farmers to enjoy a better quality of life with higher returns for their harvest. He does this by providing a viable alternative for coffee farmers with commendable agronomic practices to receive advance payments which aids cash flow while earning a premium for high quality cherries suitable for expressing exciting profiles.
In this lot, Luis fermented the coffees in cherry in an anaerobic environment, then pulped and again fermented in barrels with native yeast and bacterias - the former responsible for breaking starch into easy to consume sugars for fermentation, and the latter to produce acid compounds.
The coffee is then dried on a parabolic sun dryer for 15 days before being put in a temperature controlled room for 3 months as the coffee stabilised.
Note : This Product is a Green Coffee.
For Interest in Volumes above 5kg, Please Contact us at Contact@SmokyShark.com.