Tasting experience: a sweet and savory cup with a long finish. we get notes of mango, fresh rosemary and black pepper
Country: Colombia
Continent:
Farm/Lot: Campo Hermoso
Roast: Light (City)
Process: Carbonic Maceration Red Honey
Varietal: Bourbon Aji
WHY WE LOVE IT:
Bourbon Ají is a rare variety primarily cultivated in Huila, Colombia. It has an elongated cherry shape (similar to an ají pepper) and has a natural fruity profile (think tropical fruits and herbs) with a spicy or savory finish.
So, it's a natural contender for the complex honey processing it undergoes at Campo Hermoso, a farm renowned for its innovative processing techniques. Cherries undergo 24-hour carbonic maceration, and are then pulped to red honey level (aka a good amount of mucilage is left on the coffee bean) and macerated with their mossto (fermented cherry juice). Finally, the beans are sun-dried in controlled conditions for 10 days.
The red honey process gives this cup a fuller body with the sweetness of a natural coffee and the clarity of a washed coffee.
Our co-owner, Beth, compares this to a really great cocoa bar - the kind with lots of tropical fruit complexity.
Tasting experience: a sweet and savory cup with a long finish. we get notes of mango, fresh rosemary and black pepper
Country: Colombia
Continent:
Farm/Lot: Campo Hermoso
Roast: Light (City)
Process: Carbonic Maceration Red Honey
Varietal: Bourbon Aji
WHY WE LOVE IT:
Bourbon Ají is a rare variety primarily cultivated in Huila, Colombia. It has an elongated cherry shape (similar to an ají pepper) and has a natural fruity profile (think tropical fruits and herbs) with a spicy or savory finish.
So, it's a natural contender for the complex honey processing it undergoes at Campo Hermoso, a farm renowned for its innovative processing techniques. Cherries undergo 24-hour carbonic maceration, and are then pulped to red honey level (aka a good amount of mucilage is left on the coffee bean) and macerated with their mossto (fermented cherry juice). Finally, the beans are sun-dried in controlled conditions for 10 days.
The red honey process gives this cup a fuller body with the sweetness of a natural coffee and the clarity of a washed coffee.
Our co-owner, Beth, compares this to a really great cocoa bar - the kind with lots of tropical fruit complexity.
