Washed Aji Columbia 100g

TRACEABILITY:

FLAVOUR NOTES:

PEACHES,
MELON,
LYCHEE,
LEMONGRASS

SCA Score: >87

GEOGRAPHIC LOCATION

Country: Colombia
Region: Huila
Farm: El Diviso
Altitude: 1.850 m.a.s.l

GROWING CHARACTERISTICS

Varietal: Aji
Drying: Canopies
Processing: Washed
Fermentation Anaerobic

FARM INFORMATION

It’s a family affair at the El Diviso coffee farm. Located in Colombia’s lush Normandia district, Jose Uribe Lasso and his three sons are all about pushing the boundaries of exceptional coffee through the careful cultivation of unique coffee varieties and the latest processing methods.

Spanning about 14 hectares the farm harvests just once a year. from October through to December. All the coffee is handpicked at its most ripe stage, then naturally dried under controlled conditions and homogeneous temperatures and to give durability to the coffee and preserve the quality. Surrounding the coffee plantation and mill the family keep a large area of natural reserve that approaches 5 hectares, where they take care of and preserve the natural flora and fauna to ensure diversity of the landscape.

AJI WASHED PROCESS

Step 1:

• Floating, Manual selection of picked cherries, only ripe berries are chosen.
• Anaerobic fermentation in bags or containers, for 24 hours. At an average temperature of 18 and 16°C
• Coffee cherries are then transferred to pulping tanks or hoppers, carrying out a 20-hour oxidation.
• Coffee cherry leachate/Mossto collection

Step 2: Pulping of coffee

Step 3:

• Coffee with mucilage goes for a 20-hour oxidation process, and leachate is added.
• The leachate is added to continue with a submerged fermentation at a temperature of 39C for 12 hours, recirculating the leachate, and leaving the coffee beans with mucilage on.
• To stop the fermentation, a thermal shock is done by washing the coffee with hot water (65 to 70 C).

Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 18 to 24 days, allowing up to 11% humidity