It's another Colombia -- this one a bright and boozy Bourbon Aji!
Every bit as funky as our lychee co-ferment, this is an advanced natural, with tasting notes of raspberry, foam bananas and blueberry. It comes from Pitalito in Huila, Colombia.
So where does this coffee come from?
This coffee comes from Finca El Encanto, run by Franky Hoyos. Franky is a third-generation coffee farmer, who focus on cultivating rare varietals like Geisha, Java, Bourbon Aji, Caturro Chiroso, and Pink Bourbon. 'Advanced natural' is a bit of a catch-all term for complex fermentation processes -- and this Bourbon Aji is no exception! It's gone through oxidisation, anerobic fermentation, thermal shock, and a fruit-based yeast inoculation (strawberry pulp and cacao!) before being dried and rested for two weeks. This all combines to give Franky's coffee a distinctive boozy sweetness that's bold and fruity all at once.
How did we choose it?
Here at Sustain, we love to have a wide selection of coffees for you -- after all, variety is the spice of life -- and this one just isn't like anything else we have on the shelf. When we tried it on the cupping table, we knew we had something standout that could hold its own against everything else on the shelf.
How should I make it?
Best for V60, Clever Dripper, or Kalitia. Or enjoy as a cold brew!
We use 17g of coffee to 250g of water, with a water temp of 85°C. Always used filtered water if you can!
Brew for 2:45, put your feet up, and enjoy.
For cold brew, we go for 70g of coffee to 1L water. Leave to brew in the fridge for at least 12 hours.
