Colombia Estrellas de Aji - Nano-lot Varietal Blend
Colombia Estrellas de Aji - Nano-lot Varietal Blend is a Huila, Colombia, Anaerobic Fermentation Washed, Bourbon Ají (Ethiopian landrace lineage) coffee from Color Roasters.
In stock since: --
Details
- Origin
- Huila, Colombia
- Process
- Anaerobic Fermentation Washed
- Variety
- Bourbon Ají (Ethiopian landrace lineage)
- Producer
- Five smallholder producers
Available Sizes
- 283g — $22.00 ($7.77/100g)
- 907g — $67.00 ($7.39/100g)
- 2267g — $120.00 ($5.29/100g)
Description
COLOMBIA ESTRELLAS DJ AJÍ - Regional Varietal Nano-lot Super Blend FLORAL BERRIES, LILAC, TAMARIND, SWEET SPICE An exceptionally expressive filter coffee with vibrant fruit and florals. Las Estrellas de Ají — meaning “Superstars of Ají” — is a community lot created to highlight small but exceptional Bourbon Ají microlots from long-term smallholder partners in Huila. The cherries are distinctive — long and slender like a chili pepper — and they ripen to a deep chili-red color, giving the variety its name (ají means chili pepper). Clean berries with florals of lilac and sweet spice accents with a heavy body. BEAN DETAILS: ORIGIN: Huila, Colombia PRODUCER: Five smallholder producers ELEVATION: 1600-2100 masl VARIETY: Bourbon Ají (Ethiopian landrace lineage) PROCESS: Anaerobic Fermentation Washed TASTING NOTES: floral berries, tamarind, lilac, sweet spice ROAST TYPE: Light Farm Level LAS ESTRELLAS DE AJÍ Community Bourbon Ají Lot — Huila, Colombia Lot Name: Las Estrellas de AjíRegion: Huila, ColombiaVariety: Bourbon Ají (Ethiopian landrace lineage)Producers: Five smallholder producersProcess: Anaerobic Fermentation WashedDrying: 2.5–3 weeks slow drying Flavor Profile An exceptionally expressive filter coffee with vibrant fruit and florals. Berries • Lilac florals • Tamarind • Sweet spice About the Lot Las Estrellas de Ají — meaning “The Superstars of Ají” — is a community lot created to highlight small but exceptional Bourbon Ají microlots from long-term smallholder partners in Huila. Many of these producers produce very small volumes — sometimes just 50–100 kg — which can be difficult to export individually due to dry mill logistics and shipping constraints. Cleaning milling equipment between each micro-lot can take significant time and add cost, and some freight lines will not accept vacuum-sealed packaging commonly used for very small specialty lots. To ensure these coffees can still reach roasters, Las Estrellas de Ají was created as a curated community lot that brings together these tiny but exceptional coffees from trusted producers. The Bourbon Ají Variety Bourbon Ají is a relatively new and exciting variety gaining popularity throughout Huila. Many of the farmers contributing to this lot sourced seeds from Ildefonso Cordoba, who originally obtained them from another farm in the township of La Esperanza near Bruselas. The cherries are distinctive — long and slender like a chili pepper — and they ripen to a deep chili-red color, giving the variety its name (ají means chili pepper). Although it was originally believed to be related to Bourbon, genetic testing later revealed that the variety actually stems from an Ethiopian landrace lineage. Producers have become increasingly interested in Bourbon Ají because of its strong cup quality and the trees’ apparent resistance to fungal diseases such as coffee leaf rust. The variety gained additional attention when a producer from Bruselas, José Salazar, placed 6th in Colombia’s Cup of Excellence with a Bourbon Ají coffee. Processing This lot is composed of coffee from five producers, each with slightly different fermentation approaches but a shared focus on careful cherry selection. All producers prioritize harvesting fully ripe cherries, the first step toward producing high-scoring coffees. After harvest, cherries begin fermentation in sealed containers such as grain-pro bags or barrels. The cherries typically rest for 24–36 hours before being depulped. The coffee is then placed in sealed fermentation vessels equipped with one-way valves, allowing gases to escape while maintaining anaerobic conditions. Fermentation typically continues for 36–48 hours before the coffee is washed. After washing, the coffee is dried slowly under controlled conditions. Drying typically takes 2.5–3 weeks, allowing for even moisture reduction and helping preserve clarity and complexity in the cup.