Colombia Quebraditas Experimental Bourbon Ají

Bourbon Ají is a particularly distinctive coffee variety with an unusual and expressive aroma profile. The variety is believed to be a natural mutation within the Bourbon family and is primarily associated with Colombia, although its exact genetic origin has not yet been fully mapped. The name Ají – Spanish for chilli pepper – refers to the coffee's characteristic aromatic expression rather than any actual heat or spiciness.

This lot shows Bourbon Ajís uniqueness in a brilliant way and therefore fits perfectly into our Gringo Single Origin Finest, an exclusive series of extraordinary coffees of the highest quality. Here we bring together the very best the world has to offer: exclusive auction lots, unique nano lots or simply exceptionally rare coffees. Each coffee is carefully selected for its outstanding quality, creativity and clear purpose. These are coffees that are at the very top of the quality spectrum, in every detail.

ABOUT THE FARM QUEBRADITAS

Finca Quebraditas is a family project led by the son Edinson. He has been working in the coffee industry for nine years. He started out in conventional coffee trading and later moved on to speciality coffee in Cauca, where he trained in cupping and roasting. Thanks to this experience, he is now responsible for overseeing the entire quality process on the farm. Although he does not come from a traditional coffee-growing family, he discovered his passion for coffee at the age of 20, when he took a course and realised that this was the path he truly loved.

The Quebraditas project was born a few years ago on a farm belonging to his father-in-law, which had been abandoned. Edinson decided to buy part of the property and has since developed a project focused on the production of specialty coffee. In addition to Bourbon Ají, the farm also grows Geisha, Laurina, SL28, Caturra and Chiroso, among others.

The project takes its name from a stream that originates on the farm. In addition, the property has three water sources, one of which flows into one of the municipality's main streams. The farm also preserves two forest reserves, contributing to both sustainability and richness in the surrounding ecosystem.

BACKGROUND TO THIS MICRO-LOT

The process begins with harvesting, followed by manual sorting and water separation. The coffee then undergoes aerobic fermentation on raised drying beds for 72 hours before being peeled from its pulp and fermented anaerobically for approximately 120 hours.