Our latest Colombian masterpiece is yet another release from the famous Inmaculada Coffee Farms and their 'Fellows' project in Huila and Cauca. This project with partnering farms which began in 2022 not only allows them to preserve the distinctive quality of the coffees but also expands the Inmaculada portfolio with exotic varieties that they might not grow themselves. With this project they are actively contributing to improving the livelihoods of partner coffee growers and strengthening their agronomic and processing practices in these regions.
We first tasted a range of Inmaculada coffees at an event in 2025 and they were exceptional coffees. These are not generally accessible in the UK but luckily through our import partner DR Wakefield we were able to purchase two particular gems which were both amazing. We wanted more, and luckily we had the pleasure of hosting Jorge and Juan Pablo from Inmaculada on our stand at this year's World of coffee event in Brussels. They'd brought with them some stunning coffees to brew including a Bourbon Aji, which is also known as 'Pepper or Chilli Bourbon'. The plant has a distinctive pepper like aroma as the coffee cherries are picked, hence the “Aji” name (Aji is the south American word for chilli peppers). It was quite special so we immediately booked some and hey presto.. it was milled, packed and shipped to be here at Crankhouse within a couple of weeks.
Research performed by plant geneticist Dr. Christophe Montagnon has shown that Bourbon Aji is not actually a Bourbon at all (just like Pink Bourbon), but a descendant of the Ethiopian landrace coffee group. It's the first time we've had this particular variety in the roastery but not the first time we've heard of it. It's one of the new 'exotic' varieties that has come out of the Huila region of Colombia.
Inmaculada is based in Santiago de Cali, Valle del Cauca, Colombia and they process the Fellows partner coffees through their own state of the art mill for quality and consistency purposes. This Bourbon Aji is processed as a washed coffee with a short anaerobic fermentation after depulping. For us it has some tropical notes, with a juicy citrus acidity and a sweetness that reminded us of dry vermouth. It's a complex cup for sure.