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colombian coffee partner

Caramel, pistachios, champagne , peach and white pepper notes.

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PROCESS

This Borbon Aji is one of the first that being found in Colombia is produced by Moises Chaguala, a coffee farmer with the passion of 10! This coffee is a natural process of 84 hours submerged in tanks with water, followed by drying in the sun for around 16 days, and finished mechanically! after optimum moisture was obtained, the coffee was stabilized in cherry for 30 days.

ORIGIN:
HUILA
PROCESS:
NATURAL
VARIETY:
BORBON AJI
ALTITUDE:
1600 MT
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PRODUCER

MOISES CHAGUALA

FARM:
LAS MARIAS
TRAIL:
SAN LUIS
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HISTORY

This Borbon Aji is one of the first that being found in Colombia is produced by Moises Chaguala, a coffee farmer with the passion of 10! His love and way to talk about coffee are something that feels contagious! and it is totally represented in the results of each one of his coffees we have been able to try! With Moises, we have working to develop new natural processing methods with different varieties he has on his farm Las Marias, located in the region of Huila in the town XXXX!

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