region-Guacacallo
varietal-AJI
process-washed
altitude-1800masl
The Aji variety is believed to be a mutation or unique selection derived from Ethiopian landrace. It’s known for its vibrant, fruity character and silky, rounded mouthfeel. This variety grows best at high altitude and, when managed well, can produce a reasonably good yield. It is gaining increasing popularity among coffee producers.
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
region-Guacacallo
varietal-AJI
process-washed
altitude-1800masl
The Aji variety is believed to be a mutation or unique selection derived from Ethiopian landrace. It’s known for its vibrant, fruity character and silky, rounded mouthfeel. This variety grows best at high altitude and, when managed well, can produce a reasonably good yield. It is gaining increasing popularity among coffee producers.
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
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
