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 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 collection, which already has a loyal following.
The Ají varietal is very distinctive, with a soft, spicy, and fruity character. Its tingling sensation reminds us of cinnamon, both sweet and spicy at the same time. It has a gentle acidity of wild fruits and nectarine, along with a medium body. It's a bright and exceptional coffee.
HISTORY
Javier Alvear has a lifetime of experience in the coffee industry. His family's connection to coffee production dates back several generations, always in the Huila region of Colombia.
Javier started as a coffee picker and quickly realized that his true passion was in 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 him to produce this unique coffee that immediately captivated us 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 to a specific terrain and conditions over time 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 distinctive 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 17 grams of dry coffee to extract 42 grams of beverage in total in the cup in 29 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 18 grams of ground coffee and 300 grams of final water at 92ºC, with a total brew time of 2'45" - 3'. Perform five pours: pour 50g of water at 30 seconds, pour 50g of water until 1'15", pour 50g of water until 1'45", pour 80g of water until 2'15", and pour 70g of water until 2'25".
