El Diviso Bourbon Aji
Josh’s Notes:
I love a straightforward unabashedly fruit forward juice monster coffee. This is one of them, created from utilizing multiple tools and techniques learned in-house at El Diviso. I would actually describe this as my perfect shave ice flavor combo. The coffee is overtly mango and pineapple scented, and generally tropical in both aroma and flavor. There’s a lovely starfruit acid to this as well that is satisfying to pick out from the complex bouquet of flavors presented to you. Very vibrant, very juicy, very bright.
Glitch’s Notes:
“Aji Bourbon is a natural mutation derived from Ethiopian landrace varieties. It was named "Aji" (meaning chili pepper) because of the spicy character perceived in the mucilage layer of the cherry.
This lot has undergone a complex and meticulously controlled process to fully bring out Aji Bourbon's tropical fruit-like flavors and distinctive fermentation characteristics.
First, a 60-hour anaerobic fermentation is carried out, followed by an oxidation stage in open tanks lasting 16 to 20 hours. Then, using mosto (fermented juice), a recirculating fermentation is performed at 30°C. After fermentation, a "quenching" process with hot and cold water halts microbial activity, and the coffee is dried with a sealed dehumidification system known as "pristine precision drying" to lock in the delicate flavors.
Thanks to these three detailed fermentation stages, the coffee's inherent complexity and richness are elevated even further. Expect a vibrant sweetness reminiscent of Pineapple and Mango, creating a tropical flavor explosion.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
I love a straightforward unabashedly fruit forward juice monster coffee. This is one of them, created from utilizing multiple tools and techniques learned in-house at El Diviso. I would actually describe this as my perfect shave ice flavor combo. The coffee is overtly mango and pineapple scented, and generally tropical in both aroma and flavor. There’s a lovely starfruit acid to this as well that is satisfying to pick out from the complex bouquet of flavors presented to you. Very vibrant, very juicy, very bright.
Glitch’s Notes:
“Aji Bourbon is a natural mutation derived from Ethiopian landrace varieties. It was named "Aji" (meaning chili pepper) because of the spicy character perceived in the mucilage layer of the cherry.
This lot has undergone a complex and meticulously controlled process to fully bring out Aji Bourbon's tropical fruit-like flavors and distinctive fermentation characteristics.
First, a 60-hour anaerobic fermentation is carried out, followed by an oxidation stage in open tanks lasting 16 to 20 hours. Then, using mosto (fermented juice), a recirculating fermentation is performed at 30°C. After fermentation, a "quenching" process with hot and cold water halts microbial activity, and the coffee is dried with a sealed dehumidification system known as "pristine precision drying" to lock in the delicate flavors.
Thanks to these three detailed fermentation stages, the coffee's inherent complexity and richness are elevated even further. Expect a vibrant sweetness reminiscent of Pineapple and Mango, creating a tropical flavor explosion.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
I love a straightforward unabashedly fruit forward juice monster coffee. This is one of them, created from utilizing multiple tools and techniques learned in-house at El Diviso. I would actually describe this as my perfect shave ice flavor combo. The coffee is overtly mango and pineapple scented, and generally tropical in both aroma and flavor. There’s a lovely starfruit acid to this as well that is satisfying to pick out from the complex bouquet of flavors presented to you. Very vibrant, very juicy, very bright.
Glitch’s Notes:
“Aji Bourbon is a natural mutation derived from Ethiopian landrace varieties. It was named "Aji" (meaning chili pepper) because of the spicy character perceived in the mucilage layer of the cherry.
This lot has undergone a complex and meticulously controlled process to fully bring out Aji Bourbon's tropical fruit-like flavors and distinctive fermentation characteristics.
First, a 60-hour anaerobic fermentation is carried out, followed by an oxidation stage in open tanks lasting 16 to 20 hours. Then, using mosto (fermented juice), a recirculating fermentation is performed at 30°C. After fermentation, a "quenching" process with hot and cold water halts microbial activity, and the coffee is dried with a sealed dehumidification system known as "pristine precision drying" to lock in the delicate flavors.
Thanks to these three detailed fermentation stages, the coffee's inherent complexity and richness are elevated even further. Expect a vibrant sweetness reminiscent of Pineapple and Mango, creating a tropical flavor explosion.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.