Edilma Piedrahita – Borbon aji

Description

Producer Edilma Piedrahita Attributes Bourbon ají Origin Bruselas, Huila, Colombia Flavours Super juicy with aromatic spices and cherry up front, raisin and choc residual Aided by her sons Mateo and Gilber, for this borbon aji lot, Edilma first places the coffee cherries in airtight bags for 24 to 36 hours, then floats, and next, depulps. Thereafter follows a dry fermentation for 36 to 42 hours in closed drums. The fermentation/washing is completed with a light (almost ‘half’) wash. Drying is also super carefully managed: 8 to 10 days in the dryer under shade, then a further 10 days in the dryer with sun. Roasted for filter brewing.We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.