Region: Guacacallo
Varietal: Aji
Process: Cold Natural
Altitude:1750 masl
Jon Jader’s farm has a small harvest from June to August and a main harvest from October to December. He has planted approximately 5,000 Aji trees. Aji is rare, with only a few farms in Southern Huila cultivating this variety. Its DNA traces back to an Ethiopian landrace, and it has gained popularity in recent years.
This coffee has a sweet fruity cup profile, lively acidity, silky texture, and a lingering floral aftertaste.
Region: Guacacallo
Varietal: Aji
Process: Cold Natural
Altitude:1750 masl
Jon Jader’s farm has a small harvest from June to August and a main harvest from October to December. He has planted approximately 5,000 Aji trees. Aji is rare, with only a few farms in Southern Huila cultivating this variety. Its DNA traces back to an Ethiopian landrace, and it has gained popularity in recent years.
This coffee has a sweet fruity cup profile, lively acidity, silky texture, and a lingering floral aftertaste.
Suggest Brew Recipe:
Batch Brew:
Dose: 60-65g Water: 1L Temp: 93C
V60/Kono:
Dose: 15g Water: 250g at 93C Yield: 205g Time: 2:20
