Colombia La Reserva Ajial Bourbon Ají - Washed

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting, so give them a little rest before you dial in. A clean, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Colombian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. This is the "Ajial" lot from La Reserva Estate in southern Huila, Colombia — a washed-process BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Ají microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. roasted light to keep it bright and transparent. Expect big pineapple up front, crisp citrus through the middle, and a gentle anise note on the finish. A standout filter coffee for drinkers who love clarity and fruit. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Pineapple · Orange · Anise Light-bodied and crisp, with a juicy pineapple-and-citrus core and a clean, subtly spiced anise finish. Coffee Details Origin Colombia Region Huila Farm La Reserva Estate Producer Marlon Rojas VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Bourbon Ají Processing Washed Roast Level Light Tasting Notes Pineapple, orange, anise About This Coffee High in the hills of southern Huila, La Reserva is a family-rooted farm led by Marlon Rojas — a former pilot who came home to rediscover his passion for coffee. He has since thrown himself into specialty production, cultivating unusual varieties and refining his processing, and was crowned Colombia's 2025 Cup Tasters Champion. That palate shows in the cup. This "Ajial" microlot is built on the Bourbon Ají variety and a careful washed process that scrubs the coffee clean, letting the fruit ring clear: pineapple and citrus up top, a whisper of anise underneath. It is tradition and experimentation in one bag. How to Brew Colombia La Reserva Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93°C Brew time 3 minutes Tasting too sharp or thin? Grind a touch finer to build sweetness and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. If it turns bitter or muddy, grind coarser and keep your water near 93°C. How Much Coffee Is in a Bag? At a filter dose of about 15g per cup, a 150g bag pours roughly 10 cups, a 500g bag around 33 cups, and a 1kg bag about 65 cups. With a champion-grown washed microlot like this, ea