Introducing a new coffee from Huila, Colombia: Yadimir-san’s lot.

This lot is of the Bourbon Aji variety, which we are featuring at Kurasu for the first time. The variety gained attention after receiving recognition at the Cup of Excellence in 2021.

The name Aji means “chili” or “hot pepper” in the local language, as the cherries were said to give off a spicy, chili-like aroma.

Although it carries the name Bourbon, genetic testing in recent years has revealed that it is not actually related to the Bourbon variety. Instead, it belongs to a lineage of Ethiopian heirloom varieties.
The cup features floral notes reminiscent of orange blossom and jasmine, along with a bright acidity like plum or white wine—flavors not often encountered in Colombian coffees.

When I learned it was of Ethiopian origin, it all suddenly made sense.

(For the record, I didn’t really notice much chili-like nuance in the roasted beans.)

The texture is beautifully clean as well, reflecting the care and precision taken in its processing.

In roasting, we focus on bringing out its floral character and vibrant acidity with a light, elegant profile.

It’s a coffee I truly encourage you to try at least once.

Yadimir Quiguanás Pérez, a person with a unique perspective on coffee farming, decided to embark on a journey focused on quality production and differentiated coffees.
Our journey in coffee began at a very young age. At just 10 years old, we arrived in this municipality that welcomed us warmly and transformed our lives.
We are victims of the armed conflict. We were forced to leave the department where we were born due to armed displacement.
I am a first-generation coffee farmer. My family is originally from Putumayo, the homeland of our parents, which we had to abandon. Little did we know that coffee would become the path that allowed us to move forward.

In this new phase of life, I chose to do something different from traditional coffee farming. That's how we began introducing new coffee varieties with the goal of reaching truly unique and differentiated profiles.
Understanding each new variety was a huge challenge, but we knew this was the right path!
Perhaps the hope of doing things better led us to many changes - starting with the realization that we also needed to transform how we processed our coffee.
We began a process of trial and error, testing oxidation, fermentations, washed, honey, and natural processes.
Eventually, we decided that this coffee deserved a washed process with prolonged fermentation, and that's how we've standardized it today.

1. Fermentation Process: Fermentation in burlap sack and then in hopper in cherry.
2. Pulping process
3. Fermentation for 48hrs washed process with a maximum of 2 washes.
4. Draining process
5. Drying Method: Drying process for approximately 18 days, depending on climate

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!