William Ortiz La Cabaña Aji

OriginColombia

ProcessFermentation, Washed

Summary

William Ortiz from Pitalito, Huila, Colombia grows the Aji variety, an Ethiopian Landrace variety new to Colombia. This lot is processed using a washed method: hand-picked at peak ripeness, floated, held in-cherry overnight, de-pulped, dry-fermented for 36 hours, washed, and dried on raised beds until moisture content reaches 10.5%.

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Details

FormatBean

DecaffeinatedNo

ProducerWilliam Ortiz

Altitude1700 m.a.s.l

VarietyBourbon Aji

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The roaster

Sey

SEY is a contemporary micro roastery based in Brooklyn, New York, sourcing some of the finest, most dynamic single-origin coffees they can find. Their whole approach is built on deep, long-term relationships with producers around the world, nurturing a brilliant spectrum of flavors, aromatics, and acidities into existence. They run their own cafe at 18 Grattan Street in Brooklyn (open daily, and named 2019's Best Coffee Shop in America by Food & Wine). A subscription program delivers seasonal coffees with subscriber-only exclusives, pre-releases, and detailed raw product info plus brew guides. Small batch, purposeful, and utterly serious about the craft. Drink beautiful coffee.

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