Las Palmas Bourbon Aji
Las Palmas Bourbon Aji
Antioquia, Colombia
Cherry, Orange, Prune, Juicy
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Details
Details
Origin: Huila, Colombia
Farm: Las Palmas
Altitude: 1800m
Process: Anaerobic Washed
Variety: Bourbon Aji
Harvest: 2026
Roasted for: Espresso or Filter
Processing Level: 2/5
Brewing Recommendations
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
Espresso Recipe
Water: ≈120 ppm TDS
Rest time: 20+ days post-roast
Brew recipe
Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)
Dose: 18 g in → 42 g out
Water temp: 95 °C
Brew time: 25–30 sec
Shipping and Delivery
Shipping and Delivery
Processing time:
All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday.
Domestic:
Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.
International:
We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:
Postpac Priority: 7-15 Working Days
Fedex and DHL: 2-7 Working Days
Finca Las Palmas is a small 2-hectare farm in Bruselas, Pitalito, Huila, managed by Abelardo Alvear at 1,840 m.a.s.l. Abelardo has been around coffee his whole life, but Bourbon Aji is a newer obsession: he first heard about the variety in 2023, became curious about its distinctive chili-like aromatic, and decided to plant it at his own farm.
The process is careful and expressive. Ripe cherries are selectively harvested, fermented anaerobically in sealed bags for 38 hours, then depulped and fermented again in tanks for around 80 hours. After a light rinse, the coffee is patio-dried for about 21 days.
This processing gives us a little more intensity to our flavours, and vibrancy to our acidity - in the best ways possible. You can expect vibrant citrus, stone fruit, and pronounced sweetness the whole way!
This is the sort of coffee we like for filter when you want something rare, but still every day. Brewed with a Conical, or Flat bed filter, stick to a slightly higher temperature, and enjoy easily!
