Colombia Flower Shock Bourbon Aji Nestor Lasso

This is exactly the type of coffee that, after the first sip, makes customers say: "OK — this is a different league." Bourbon Ají from El Diviso farm (Huila, Pitalito) is a microlot based on extremely precise processing and a variety that is naturally very aromatic and responds well to controlled fermentation.

The result is a cup with high sweetness, juicy acidity, and a "clean," intense aromatic profile.

Why this coffee is exceptional

1) Bourbon Ají: a variety with "perfume" potential
Bourbon Ají is a rare, extremely aromatic Bourbon variety — characterized by high sweetness and juiciness, often with a delicate, spicy-herbal finish. In the right hands, it can yield competition-grade quality.

2) Thermal Shock washed: control, clarity, and intensity
This is not a "wild" experiment, but a precisely designed technological approach to fermentation that allows for an intense profile while maintaining purity and clarity:

• cherry selection (disinfection and flotation)

• 36 hours of oxidation

• depulping

• 60 hours of anaerobic fermentation

• 12 hours of submerged fermentation using mosto (juice from previous fermentations)

• final: thermal shock — rinsing with hot water at approx. 65–70°C, which stops fermentation and "freezes" the aromatic profile

Drying takes place in controlled dehumidifying dryers (max. approx. 38°C) to a target moisture content of 10–11%, after which the coffee is stabilized and stored in GrainPro bags.