04/04/2026
NEW coffee available this weekend ⚡
We're confident this is going to be a new favourite. It's sure to turn heads both on espresso and filter!
This advanced natural processed bourbon aji is brought to you by Jhonatan Gasca at Bella Vista farm in Colombia
This coffee has a thick syrupy texture and Maraschino cherry like sweetness, juniper berry & blackcurrant acidy and a lingering milky cacao finish
Processing information below for the nerds
Step 1 – Selective Harvesting Handpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.
Step 2 – Pre-Fermentation Oxidation Cherries undergo 24 hours of controlled oxidation in cherry. This stage initiates microbial activity that adds depth, fruit brightness, and early aromatic development.
tep 3 – Anaerobic Fermentation in Cherry. The whole cherries are placed into sealed tanks for 60 hours of anaerobic fermentation. This oxygen-free environment enhances the deeper berry, blackberry, and jasmine characteristics typical of Bourbon Ají.
Step 4 – Bag Fermentation (Second Anaerobic Stage) Depulping is not performed. Instead, the whole cherries are transferred into sealed fermentation bags for an additional 60 hours of controlled fermentation, reinforcing fruit density and floral expression.
Step 5 – Thermal Shock Application A carefully controlled thermal shock stabilizes the fermentation process and helps “lock in” aromatic compounds responsible for the honey-like sweetness and floral complexity.
Step 6 – Sun Drying in Marquesinas.
Cherries are dried on raised marquesina beds for 12–15 days. This slow, even dehydration process preserves delicate aromatics and supports a clean, sweet cup profile.
Step 7 – Resting & Stabilization Once drying is complete, cherries rest under controlled conditions to allow flavor integration, structural stability, and cup clarity before milling and export
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