For the third release in our new ‘Special Reserve’ collection, we have chosen an Aji, a rare varietal of coffee meticulously grown by renowned producer Nestor Lasso. Our new collection aims to showcase interesting coffees crafted by some of the world’s best producers. We were drawn to this coffee because of its lively flavour expression, yielding notes of refreshing watermelon and soursop.
Aji is a newer varietal of coffee being cultivated in Colombia. The name ‘Aji’, Spanish for ‘chilli’, honours the unique characteristic of the coffee cherry that releases a sweet red pepper scent during harvest. Genetically, it has been identified as a mutation of an Ethiopian landrace.
This microlot was grown in the Pitalo region of Huila, Colombia by Nestor and Adrian Lasso. Nestor and his brother Adrian are young coffee farmers representing a new generation of innovative coffee producers in Colombia. They are third-generation coffee farmers who took over their family farm five years ago, deciding to branch out into specialty coffee. Driven by a passion for improving coffee quality and bringing out one-of-a-kind flavour profiles, they have focused their efforts towards refining post-harvest techniques and exploring experimental practices. They are also active members in a growing movement focusing on environmental responsibility.
They have teamed up with Jhoan Vergara to create Finca El Diviso, the farm where this Aji was grown. You might recognise Jhoan Vergara as the producer of another outstanding coffee in our range, Las Flores. This partnership has brought together combined expertise to cultivate and process exceptional, high-scoring coffees using sustainable agricultural methods.
This lot of Aji has had a carefully curated journey from start to finish. They were grown in the shade of native and fruit trees, which favoured slow ripening of the cherries. After being hand-picked at peak ripeness, the cherries were oxidised for 36 hours to start natural fermentation. They were then moved to sealed containers for 24 hours for a round of anaerobic fermentation. Lastly, drying was carried out and then interrupted at 18% humidity. The cherries were left to rest in sealed bags without light for 60 hours before continuing the drying phase, which concluded at 11% humidity.
In this cup, we have noticed a complex range of flavours resembling that of the soursop fruit, which typically has hints of strawberry and pineapple, and a creamy texture reminiscent of coconut and banana. Best served black, we love this coffee brewed through filter methods to bring out its unique flavours. This is a special coffee that stands out as the result of exceptional craft and dedication - it is truly hard to pass up!
Producer: Nestor Lasso
Origin: Huila - Colombia
Altitude: 1,750 msl
Varietal: Aji
Processing: Natural
Brew: V60 / Filter
