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  • Colombia Villa Betulia Aji Bourbon Natural
  • Colombia Villa Betulia Aji Bourbon Natural

Colombia Villa Betulia Aji Bourbon Natural

AED 70.00

Brewing guide
Coffee Profile
Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:250gr
:Whole Bean

Micro Lot

Grown by Luis Anibal Calderon at Villa Betulia (1600m), this unique Ají Bourbon variety from Colombia delivers a vibrant and elegant cup. The natural process enhances its distinctively floral and citrus character.

Expect bright notes of grapefruit, honey, and molasses, paired with lively acidity and soft sweetness. A fruity & floral profile with a clean, refined finish that shines in pour-over.

Elevation
1600 MT
Process
Natural
Variety
Aji Bourbon
Producer
Luis Anibal Calderon

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Micro Lot

Origin

Colombia

Farm

Villa Betulia

Flavor Notes

Grapefruit, Molasses, Winey

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

A pressure based method of brewing.
Dose
20 g
Yield
40 g
Ratio
1:2
Temp
93°C
Time
26–30 s
  1. Preheat the group head, portafilter, and cup.
  2. Grind coffee fine (espresso range) and put 20 g into the basket.
  3. Distribute evenly and tamp firm and level.
  4. Lock in the portafilter and start extraction.
  5. Aim for a steady, even flow from the start.
  6. Stop the shot at 40 g yield.
If needed, refine the grind to slow or speed extraction. Pull. Taste. Adjust next time.

Taste the shot, then adjust one thing at a time.
Shot runs too fast (under 25 seconds)
Grind finer.
Shot runs too slow (over 32 seconds)
Grind coarser.
Sour or sharp cup
Grind slightly finer or extend extraction by 1–2 seconds.
Bitter or dry cup
Grind slightly coarser or stop the shot earlier (around 38 g).

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