Aroma Nativo Hydro Bourbon Aji
Josh’s Notes:
Something new from Aroma Nativo! There’s a nice sticky sugar in the nose reminiscent of molasses when dry. When brewed, it cools to a more tropical space with a strong milk chocolate note in the nose as you sip. Kind of feels like dipping fruits in chocolate. Specifically, tastes like dates dipped in chocolate to me! A flavor I always like to find in coffee. (dates are severely underrated snacks.) If you haven’t sampled a Bourbon Aji yet, try this!
Ignis’ Notes:
“For this exceptional batch, only the ripest Aji hand picked cherries have been used. Affectionately called Aji, because of the delicious aroma and flavor of the cherries, which are reminiscent of a small chili pepper. Genetic analysis reveals this is actually an Ethiopian breed, offering a unique twist to its rich heritage.
These cherries have undergone a complex fermentation process in a carefully controlled anaerobic environment, followed by pulping. They were then dried for a few days to reach the optimal moisture content before being returned to the fermentation tanks for rehydration with selected yeasts and bacteria. Finally, after this meticulous process, the coffee is returned to the raised drying beds for 15 days of drying in the sun on raised beds, followed by an essential stabilization phase of 3 months in a meticulously controlled temperature environment, ensuring optimal conditions to preserve quality and improve sustainability.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Something new from Aroma Nativo! There’s a nice sticky sugar in the nose reminiscent of molasses when dry. When brewed, it cools to a more tropical space with a strong milk chocolate note in the nose as you sip. Kind of feels like dipping fruits in chocolate. Specifically, tastes like dates dipped in chocolate to me! A flavor I always like to find in coffee. (dates are severely underrated snacks.) If you haven’t sampled a Bourbon Aji yet, try this!
Ignis’ Notes:
“For this exceptional batch, only the ripest Aji hand picked cherries have been used. Affectionately called Aji, because of the delicious aroma and flavor of the cherries, which are reminiscent of a small chili pepper. Genetic analysis reveals this is actually an Ethiopian breed, offering a unique twist to its rich heritage.
These cherries have undergone a complex fermentation process in a carefully controlled anaerobic environment, followed by pulping. They were then dried for a few days to reach the optimal moisture content before being returned to the fermentation tanks for rehydration with selected yeasts and bacteria. Finally, after this meticulous process, the coffee is returned to the raised drying beds for 15 days of drying in the sun on raised beds, followed by an essential stabilization phase of 3 months in a meticulously controlled temperature environment, ensuring optimal conditions to preserve quality and improve sustainability.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Something new from Aroma Nativo! There’s a nice sticky sugar in the nose reminiscent of molasses when dry. When brewed, it cools to a more tropical space with a strong milk chocolate note in the nose as you sip. Kind of feels like dipping fruits in chocolate. Specifically, tastes like dates dipped in chocolate to me! A flavor I always like to find in coffee. (dates are severely underrated snacks.) If you haven’t sampled a Bourbon Aji yet, try this!
Ignis’ Notes:
“For this exceptional batch, only the ripest Aji hand picked cherries have been used. Affectionately called Aji, because of the delicious aroma and flavor of the cherries, which are reminiscent of a small chili pepper. Genetic analysis reveals this is actually an Ethiopian breed, offering a unique twist to its rich heritage.
These cherries have undergone a complex fermentation process in a carefully controlled anaerobic environment, followed by pulping. They were then dried for a few days to reach the optimal moisture content before being returned to the fermentation tanks for rehydration with selected yeasts and bacteria. Finally, after this meticulous process, the coffee is returned to the raised drying beds for 15 days of drying in the sun on raised beds, followed by an essential stabilization phase of 3 months in a meticulously controlled temperature environment, ensuring optimal conditions to preserve quality and improve sustainability.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.