Light roast. Limited release.

Elegant, floral, and highly distinctive — this Aji Bourbon from Nestor Lasso highlights the kind of layered processing and aromatic precision that have made Colombia one of the most exciting origins in specialty coffee today.

Marketed as Floral Symphony, this washed lot is built around multiple stages of fermentation, oxidation, mosto recirculation, and thermal shock quenching to preserve aromatic intensity and structure. The result is a refined, expressive cup designed to showcase the floral character and complexity that define this release.

Producer: Nestor Lasso
Origin: Bruselas, Pitalito, Huila, Colombia
Variety: Aji Bourbon
Process: Washed • Thermal Shock • Mosto Fermentation
Tasting Notes:
Roast Level: Light
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release

Producer & Origin

This coffee comes from Bruselas, Pitalito, Huila, Colombia, at an elevation of 1,700 to 1,800 meters above sea level, where climate, altitude, and careful processing come together to create expressive, high-quality coffees. The producer sheet lists average temperatures of 17–24°C, conditions that support steady cherry development and controlled post-harvest work.

Processing

This lot begins with the harvesting of ripe cherries, followed by removal of floaters and a 5% alcohol wash to help eliminate impurities and bacteria before fermentation begins.

The coffee then moves through a detailed multi-stage process:

• 24 hours anaerobic fermentation in plastic bags at average temperatures of 18 and 16°C

• 20 hours oxidation in tanks

• Depulping, followed by another 20 hours oxidation with mucilage

• 12 hours submerged fermentation with recirculated mosto

To finish fermentation, the coffee undergoes thermal shock quenching with hot water at 50°C. The sheet explains that this step helps fix volatile compounds developed during fermentation by opening the pores of the bean and stabilizing those aromatics.

Drying is completed through natural sun drying under canopy, followed by final finishing in a mechanical silo system, with a minimum rest time of 2 weeks.

About Aji Bourbon

According to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.

This makes Aji Bourbon especially interesting for coffees that aim to balance floral elegance with distinctive aromatic complexity. According to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.

This makes Aji Bourbon especially interesting for coffees that aim to balance floral elegance with distinctive aromatic complexity.

About Floral Symphony

The producer describes Floral Symphony as a harmonious and complex blend of floral notes designed for coffee drinkers seeking a refined taste experience. The profile is described as a fragrant bouquet reminiscent of jasmine, rose, and lavender.

That language makes this release feel especially well suited to a Reserve offering focused on elegance and aromatic lift.

Recommended Brew Guide (V60)

Dose: 25g medium grind
Water: 400g at 208°F
Ratio: 16:1
Pour: 100g → 100g → 100g → 100g
Total Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)