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Colombia

El Mirador

El Mirador

A Bourbon Ají lot by Jefferson Imbachi, grown on his family farm El Mirador near Palestina, with complex floral aromas.

Regular price Kr. 189,00 DKK
Kr. 189,00 DKK Regular price Sale price
incl. vat/tax
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About

Coffee Expression The double fermentation used here leads to a clean and crisp representation of the Bourbon Ají varietal, with complex floral aromas followed by soft vanilla, ripe berries and sugar cane in the cup.

Producer Jefferson Imbachi has only recently started farming his own coffee, but has worked on his parents and grandparents’ farms his whole life. Bourbon Ají, or ‘Chilli Bourbon’ was discovered in the area around Brucelas, named for the slight burning sensation both when eaten and when touched, similar to a chilli pepper.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Jefferson Imbachi

Region Huila

Altitude 1500 masl

Varietal Bourbon Ají

Process Washed

Harvest October 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Jefferson Imbachi

Jefferson Imbachi has only been farming coffee at El Mirador for three years. He purchased the small three hectare plot in 2020, at a rather lower altitude than we often see in Huila, only 1500 masl. From here, he aimed for quality, recognising the fast moving market he was joining in Huila. He planted mainly exotic varietals, like Geisha, Pink Bourbon and Bourbon Ají. Bourbon Ají, or ‘Chilli Bourbon’ was discovered in the area around Brucelas, named for the slight burning sensation both when eaten and when touched, similar to a chilli pepper.

Honey Bourbon Ají

Jefferson knew that to unlock the potential of these exotic varietals, he had to have a great focus on every stage of the coffee journey, from nutrition to harvest and processing. He has maintained native forest, planted fruit trees for shade and biodiversity, utilised regenerative processes such as biochar, and experimented with processing. 

This lot is a washed process, with a double fermentation. First, ripe cherries are fermented in open tanks for 36 hours before being submerged in cool water for 70 hours. This slows the fermentation considerably, allowing for moisture content to equalise and softening the profile in the cup. This leads to a rich and lush flavour profile of vanilla, ripe berries and sugar cane. The highlight is the complex floral and herbal aromatic profile, typical of many of the Ethiopian heirloom-derived varietals we find in Latin America, followed up by a juicy acidity and creamy body.

Huila

Jefferson grows coffee near the town of Palestina in southern Huila, one of the most renowned growing regions in Colombia. Huila’s volcanic soils, undisturbed by the intensive agriculture seen further north, are full of nutrition, and alongside high altitude, lead to excellent conditions for producing high quality coffees. We also see a great number of driven and agile small farmers here, many of whom have family history in coffee, but haven’t necessarily been working on the same large industrialised farms for generations, like we see in more established coffee regions. 

This leads to a willingness to experiment, to innovate, and create lots that fulfil ever changing needs in the speciality coffee market. One example of this is Pink Bourbon, said to be a natural mutation discovered in Huila, an exotic varietal that exhibits crisp and clean aromatic character, often with floral and tropical elements.

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