Bourbon Aji Washed Finca Patio Bonito Colombia

TASTING NOTES
Warm baking spice, blueberry, jammy apricot, passionfruit & dulce de leche. Sparkling feijoa acidity, syrupy body with a long chocolatey finish.

ORIGIN
Finca Patio Bonito, Caldono, Cauca, Colombia

HEIGHT
1700 MASL

VARIETAL
Bourbon Aji (Chilli Bourbon)

PROCESS
Washed (with advanced fermentation techniques)

PRODUCER
Carlos & Paola Trujillo

ABOUT ME
This is one of those cups that stops you mid-sip and say woah - what a coffee!

Complex, expressive and beautifully composed, this Bourbon Aji from Finca Patio Bonito is a shining example of what happens when deep experience meets curiosity and precision.

We’re super excited to feature not one, but two incredible coffees from this world-class producer - this syrupy Bourbon Aji as well as a full-tilt natural Wush Wush - two intensely expressive coffees that show just how far Finca Patio Bonito is willing to go in pursuit of quality.

Click HERE to purchase both coffees together at a discount.

Finca Patio Bonito is a family-run farm in Caldono, Cauca, led by Carlos Arturo Trujillo, who has been growing coffee for nearly 50 years. Today, he works alongside his wife Angela and daughters Patricia & Paola Trujillo, the latter's return to the farm in 2022 marked a new chapter - one defined by refined fermentation, careful experimentation, and an uncompromising focus on flavour and quality. 

About the Bourbon Aji Varietal

Bourbon Aji is one of Colombia’s most intriguing and still-emerging coffee varieties.

Named after the ají chilli pepper for its elongated, bright red cherry shape and subtle spicy aromatics, it was originally discovered growing among Bourbon trees - hence the name Bourbon Aji (sometimes called Chilli Bourbon). Recent DNA analysis has since revealed that Bourbon Aji carries Ethiopian Geisha and Congolese Geisha lineage, helping explain its striking florality, clarity, and exotic flavour profile.

Low-yielding, sensitive to disease and grown in very small quantities at high elevations, Bourbon Aji is a varietal grown as a labour of love, embraced by producers who want to push the boundaries of Colombian coffee. It's prized for its sparkling acidity, aromatic lift and tropical complexity. 

With this lot we threw down the spoon and picked up the bowl on cupping table. Aromatic notes of warm baking spice and blueberry open into syrupy sweetness - jammy apricot, passionfruit and dulce de leche. A sparkling, feijoa-like acidity keeps the cup bright, with a crisp, viscous mouthfeel and a long, chocolatey, gently spiced finish.

Huge thanks to Paola and Carlos Trujillo for trusting us with this exceptional lot. Coffees like this don’t come around often - If you love aromatic, complex coffees with depth of flavour, sweetness and intrigue, this is one you absolutely need to try!

BREW GUIDES
We recommend the following recipes as a starting points 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 24 - 28 sec  
Brew weight: 44 - 46 grams 
Brew Ratio: 1:2.1-2.3

Pour Over
Brew temperature: 94ºC
20g in 320ml out (~1:16 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please see our FAQ for all shipping details.