We are thrilled to have another beautiful coffee from Nestor Lasso from Finca El Diviso in Huila, Colombia. This one is a Bourbon Aji, a very rare varietal. The case of the mysterious Bourbon Aji was opened after Jose Salazar, a prodigious producer from Huila, Colombia, entered a coffee into the Cup of Excellence. Jose named this variety due to the spicy, red pepper like aroma coming from the fresh cherries right as they were picked. The meticulous process includes: - Manual harvesting of ripe cherries - Selection of cherries by floats - Anaerobic fermentation in a plastic bag for 24-32 hours at a temperature of 16°-17°. - Pulping in tolba for oxidation for 6 hours - Capture of cherry leachate - The coffee is fermented with the cerea leachate for 28-32 hours. - Wash with hot water to remove mucilage (thermal shock) - Drying in a canopy for 16-25 days depending on the weather.