In October 2023, we traveled to Colombia to visit the Huila region alongside Jean and Juan Felipe from OPCE and Bryan Smith. There, we were introduced to Javier Alvear and his entire family. Bryan represents the SATUS association, an umbrella group under which 60 families produce differentiated coffees. Javier Alvear and his family are part of this group, cultivating this varietal on their farm—a coffee we are thrilled to finally have in our lineup, already boasting a loyal following.
The Ají varietal is truly distinctive, with a tingling sensation reminiscent of cinnamon—both sweet and spicy at the same time. In this case, the natural process enhances its spicy character, complementing it with buttery and passion fruit notes, along with the delicate acidity of raspberry. A true treat for the palate.
Javier Alvear carries a lifetime of experience in the coffee industry. His family's connection to coffee production dates back several generations, always rooted in the Huila region of Colombia.
Javier started as a coffee picker and soon realized that his true passion was production. He traveled across Colombia, studying different coffee-growing regions and working in the industry. Eventually, he was able to return to his hometown with some savings and take over the family farm where he grew up—Las Brisas.
With the unwavering support of his family, he embarked on a journey into specialty coffee, leading to the production of this unique coffee that immediately captivated us from the moment we discovered it.
VARIETAL AND PROCESS
The Borbón 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 region with Ethiopian origins. These varietals, which have naturally adapted over time to a specific land and environmental conditions without deliberate human intervention, are known as Ethiopian Criollo or Ethiopian Landrace in English.
This new varietal was discovered when pickers noticed a unique, spicy scent around the plants. While harvesting the cherries, they felt a slight tingling sensation on their skin, which led to the varietal’s characteristic name: Ají, in honor of the spicy chili pepper.
RECIPE
For Espresso:
You can prepare it in your Italian coffee maker or if you have an espresso machine:
Use 18 grams of dry coffee to extract 46 grams of beverage in total in the cup in 27 seconds.
CONSIDERATIONS:
Rest: 2 weeks (15-20 days)
Temperature: 92.5ºC
Machine: La Marzocco Linea Classic
Grinder: Mahlkonig E68S
Portafilters: VST 17g
Water: Pentair Everpure 70ppm
Pressure: 9 bars
For Filter Coffee:
Use 19.5 grams of ground coffee and 360 grams of final water at 93ºC, with a total brew time of 2'20" - 2'40".
Perform five pours of approximately 70 grams each:
Pour 70g of water and let it drain for 15 seconds
Pour until you reach 127g of water and let it drain for 15 seconds
Pour until you reach 205g of water and let it drain for 15 seconds
Pour until you reach 282g of water and let it drain for 15 seconds
Pour until you reach 350-360g of water and let it drain for 15 seconds
