Colombia - Javier Alvear Ají (Washed)

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Origin : Colombia - Huila (exactly here)

Process : Washed

Altitude : 1800 meters above sea level.

Variety: Bourbon Ají

Producer : Javier Alvear

Harvest : 2023

TASTING NOTES: Cinnamon, Nectarine, Forest fruits


Last October 2023 we traveled to Colombia to visit the Huila region with Jean and Juan Felipe from OPCE and Bryan Smith, where they introduced us to Javier Alvear and his entire family. Bryan represents the SATUS associative group, an umbrella under which 60 families produce differentiated coffees. Javier Alvear and his family are part of this group, and on their farm they grow this varietal that we finally have in our ranks and that already has a legion of fans.

The Ají varietal is very characteristic, with a soft spicy and fruity character. Its tingling reminds us of cinnamon, sweet and spicy at the same time. It has a soft acidity of wild fruits and nectarine, and a medium body.

It is a brilliant and exceptional coffee.


Javier Alvear has a lifetime of experience in the industry behind him. His family's relationship with coffee production goes back several generations and always in the Huila region, in Colombia.
Javier started out as a collector and soon realized that his passion was production. He traveled throughout Colombia studying the different producing regions and working in the sector, until he was able to return with some income to his place of origin to be able to take the reins of the farm where he grew up, Las Brisas.
With the unconditional support of his family, he began a journey dedicated to specialty coffee that has led him to the production of this very peculiar coffee that immediately captivated us as soon as we discovered it.
Bourbon Ají is specific to Huila. However, after several genetic studies it was discovered that it is not a Bourbon variety, but rather an endemic mutation of the area with Ethiopian origin.
We know these varietals, naturally adapted to specific terrain and conditions over time without deliberate human intervention, as Etíopes Criollos or Ethiopian Landrace in English. This new variety was discovered when collectors perceived a unique and spicy smell around the plants.
When they were harvesting the cherries, they noticed a slight itch on the skin that gave this varietal its characteristic name: Ají, in honor of the spicy chili.


For espresso:

You can prepare it in your Italian coffee maker or if you have an espresso machine:

Use 17 grams of dry coffee to extract 45 grams in total, in a time of 26 to 29 seconds.

Variables to take into account:

  1. KB90
  2. Mill: Mahlkonig E68S
  3. Baskets: VST 17gr
  4. Water: Pentair 75ppm
  5. Pressure : 7bar

For filter:

We use 18 grams of ground coffee and 300 grams of water at 92 ºC, in a total time of 2'25". We make five pours:

  1. Pour 50 gr of water in 30"
  2. Pour 50 gr of water up to 1'15"
  3. Pour 50 gr of water up to 1'45"
  4. Pour 80 gr of water up to 2'15"
  5. Pour 70 gr of water up to 2'25"

Variables to take into account:

  1. METHOD: Orea
  2. MILL: EK43
  3. WATER: 70 ppm