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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Light
Highlights
“Raspberry, peach, and plum dance over a floral backbone in this washed Bourbon Ají from Huila's Pitalito mountains. Despite its name, this landrace variety traces to Ethiopian genetics rather than Bourbon lineage, bringing a distinctive pepper-spiked aroma. The Parra family's 24-hour oxidation plus 48-hour fermentation protocol builds layered fruit complexity.”
