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Colombia, Huila

Bourbon Ají Natural

Bourbon Ají Natural

$25.00 AUD
$25.00 AUD $25.00 AUD
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Straight from the hills of Huila, Colombia, this Bourbon Aji Natural lot from Finca El Diviso represents a thrilling breakthrough in variety innovation. Named for its distinctive, vibrant complexity, this incredibly rare Bourbon Aji (Spanish: "chili") lot undergoes a meticulous natural processing method to amplify its  profile. 


Néstor continuously demonstrates how high-altitude farms, rare varietals and precision processing can yield standout microlots that reflect both terroir and craftsmanship. His philosophy encompasses sustainability, traceability and continuous improvement — ensuring each coffee lot tells a story of origin and excellence.
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More About This Product

What grind size should I choose for my brew method?

Choose Whole Beans if you have a grinder at home for maximum freshness. Otherwise, select Espresso for espresso machines and Moka pots, Filter for V60 or AeroPress, and Coarse / Plunger for French Press or Cold Brew.

How recently was this coffee roasted?

We roast in small batches multiple times a week. Your coffee is dispatched within 24–48 hours of roasting to ensure you receive it at peak freshness.

Is this coffee best suited for milk-based drinks or black coffee?

Check the flavor profile on the product label. Our Espresso Blends are crafted to cut through milk perfectly for Flat Whites and Lattes, while our Single Origins shine best as black espresso or filter brews.

  • Origin & Process

    Ají is one of the most fascinating varieties to emerge from Southern Huila in recent years. Though often referred to locally as Bourbon Ají, genetic analysis suggests that despite the name, it is not closely related to Bourbon, but rather linked to Ethiopian landrace genetics. The name Ají, meaning "chilli" in Spanish, is associated with the distinctive pungent aroma present around the cherry and mucilage.
    At El Diviso, Nestor puts this unusual variety through a highly structured Advanced Natural process, designed to develop aromatic intensity, sweetness, and complexity, whilst retaining definition in the cup. Only fully ripe Ají cherries are hand-picked, which then undergo 24 hours of controlled oxidation, kickstarting the development of the coffee’s fruit character. The whole cherries are then sealed in tanks for 48 hours of anaerobic fermentation, followed by a second 48-hour anaerobic stage inside sealed fermentation bags. This extended, low-oxygen environment builds greater sweetness, ripe fruit intensity, and a confectionary-like complexity.

    A carefully controlled thermal shock stage follows, which stabilises the fermentation and helps preserve the aromatic compounds developed during processing. The cherries are then slow-dried on raised beds under solar canopies for approximately 15-20 days, with regular turning to promote even dehydration. Once 10-11% moisture is reached, the coffee rests for an additional 20-30 days under controlled conditions, allowing the profile to stabilise and integrate before milling.

  • Tasting Notes 

    • In the cup, expect notes of red fruits, and strawberry candy. Complex and layered, the profile combines a bright, sparkling acidity with the sweetness of ripe stone fruit and intense fruity aromatics. Juicy strawberry and chocolote liquour give way to a distinctive red candy character, extending into a long, highly expressive finish.

  • Roast & Dispatch

    Paints a picture of rich and vibrant tropical fruit flavors within the context of a fruit-forward coffee profile. It conveys a sense of abundance and lushness in the fruity characteristics of the coffee. This coffee is treasured for its complexity and multidimensional taste profile. In addition to the fruitiness, you will experience floral lactic and even nutty undernotes. This complexity adds depth and character to the coffee profile.

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Roasted to order. Every time.

No inventory sitting on a shelf. Every bag is roasted after you order it, so what you get is always fresh.

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