Colombia Aroma Nativo Honey Double Fermented Bourbon Aji Lot 944 [Roasted]
This Unique Bourbon Aji from Aroma Nativo was picked on the same day and processed using an identical processing protocol as the lot Jaco Chu used to land 1st Runners Up in the Hong Kong Brewers Cup 2024. Specifically, the ripest Bourbon Aji Cherries was first fermented in-cherry in an anaerobic environment, then pulped and fermented for a second time in sealed barrels with lactic bacterias from a previous geisha fermentation. It was then dried on Parabolic Driers for 13 days, and sthbilized in a temperature controlled room for 3 months.
(This is not the lot Jaco used for his Competitions)
Origin : Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
Altitude : 1600
Lot Size : 120kg Micro Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 3 2023
Profile : Lime, Lychee, Strawberry
Product Weight : 160g
This Unique Bourbon Aji from Aroma Nativo was picked on the same day and processed using an identical processing protocol as the lot Jaco Chu used to land 1st Runners Up in the Hong Kong Brewers Cup 2024. Specifically, the ripest Bourbon Aji Cherries was first fermented in-cherry in an anaerobic environment, then pulped and fermented for a second time in sealed barrels with lactic bacterias from a previous geisha fermentation. It was then dried on Parabolic Driers for 13 days, and sthbilized in a temperature controlled room for 3 months.
(This is not the lot Jaco used for his Competitions)
Origin : Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
Altitude : 1600
Lot Size : 120kg Micro Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 3 2023
Profile : Lime, Lychee, Strawberry
Product Weight : 160g
This Unique Bourbon Aji from Aroma Nativo was picked on the same day and processed using an identical processing protocol as the lot Jaco Chu used to land 1st Runners Up in the Hong Kong Brewers Cup 2024. Specifically, the ripest Bourbon Aji Cherries was first fermented in-cherry in an anaerobic environment, then pulped and fermented for a second time in sealed barrels with lactic bacterias from a previous geisha fermentation. It was then dried on Parabolic Driers for 13 days, and sthbilized in a temperature controlled room for 3 months.
(This is not the lot Jaco used for his Competitions)
Origin : Huila, Colombia
Varietal : Bourbon Aji
Process : Honey Double Fermentation
Altitude : 1600
Lot Size : 120kg Micro Lot
Processor : Luis Marcelino, Aroma Nativo
Harvest Date : July 3 2023
Profile : Lime, Lychee, Strawberry
Product Weight : 160g
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.
Named after the coffee cherry’s aroma and mouthfeel resembling like Peppers (Aji, in Spanish), the Bourbon Aji is a unique and new mutation initially thought to be of Bourbon Descent. Though recent genetic analysis revealed its origins to be of Ethiopian Heirlooms.
In this lot, the ripe Aji Cherries passed through a fermentation stage in an anaerobic environment in drupe, then pulped and again fermented in sealed barrels with lactic bacterias from a previous geisha fermentation. It was then dried on Parabolic Driers for 13 days, and sthbilized in a temperature controlled room for 3 months.