ABOUT THE PRODUCER
Moises Chaguala, the coffee farmer from Colombia behind the unique Borbon Aji at La Marias Farm in the Huila region. Together with importer Forest, he develops new natural processing methods for different varieties such as the recently discovered Aji Bourbon. This coffee goes through a natural process, including an 84-hour water immersion, drying for 16 days, and then stabilization for 30 days in the husk.
This is one of the best coffees we have roasted so far. It is very complex and structured, from hot to cold cup. You can look forward to tropical fruit flavours – pomegranate and mango, with hints of clove.