Juicy Fruit - Advanced Natural Bourbon Aji

The Producer

Paola Trujillo is one of the most well-known producers in Colombia, and for good reason. Born and raised on her family's farm, Patio Bonito, she builds upon her father’s commitment to sustainable farming by introducing modern processing techniques and exotic, non-domestic varietals. Her innovative approach has made her coffees a frequent favorite on the global competition stage.

The Process

This specific lot is deeply process-driven, and the cup profile reflects every bit of that care. Paola begins by harvesting only ripe Bourbon Aji cherries, a varietal prized for its natural fruity and spicy characteristics. After floating and hand-sorting the harvest to remove any defects, she anaerobically ferments the cherries alongside a mosto (fermentation juice) starter culture for 24 to 48 hours under precise temperature control. The cherries then undergo a hybrid drying routine—spending 1 to 3 days in a shaded parabolic greenhouse followed by 4 to 7 days in mechanical dryers until reaching 10–11% moisture. Finally, the coffee rests for 15 days in bags before hulling to stabilize its flavor profile.

The Coffee

The result is quite the experience, to say the least. It is wildly expressive, yet remarkably clean for such a complex process. Whenever we feature a process-forward coffee, we look for balance, and despite its intense flavor, this lot delivers. When hot, it bursts with the bright, mouth-watering sweetness of cherry Jolly Ranchers. As it cools, the intensity softens into a effervescent sweetness reminiscent of cola soda.