Bourbon Ají · Lot 02

High in Colombia's western cordillera, eleven hectares slope between 1,570 and 1,700 metres in the hills of Cauca. Nine of those hectares are coffee — 47,000 trees across thirteen varieties. Cool ocean winds shape the climate; mist settles most mornings. It's been a working coffee farm for nearly fifty years.

Two generations of coffee work, refined harvest by harvest. Selective hand-picking — multiple passes per tree, only the deepest-red cherries taken — then float-sorting before the wet mill. The next generation brought engineering, cupping science and sealed-tank fermentation home; every batch is logged, every sip checked. Old patience, new precision.

Depulped fresh and fermented in sealed tank, then fully washed and dried slowly on raised beds in the cool mountain air of Caldono. A clean, precise process that keeps the cup crystalline and lets the varietal’s structure show.