Bourbon Aji Natural

 Have you ever tasted Bourbon Aji?
Recently discovered in the south of Huila, this unique variety surprises many: despite its name, genetic testing confirms it’s not a Bourbon mutation, but an Ethiopian landrace. It earned the nickname “Bourbon Aji” because its mucilage gives off a subtle peppery aroma and flavor, reminiscent of red pepper ( ají ).

Wilmer Cuellar grows this  variety on his farm, Las Brisas. Through experimentation, he found that Bourbon Aji shows its unique profile better when is natural processed, with minimal fermentation — preserving its distinct and delicate profile. 

The result is a vibrant, sweet, and fruity cup with floral and spicy notes, often described as having red fruit and jasmine characteristics, accented by a gentle, peppery twist.