Bourbon Ají Coffee Explained: The Rare Colombian Variety That Tastes Nothing Like Chili

 Has anyone else noticed that we haven’t heard much about “Bourbon Ají” lately? In fact, I’m sure plenty of coffee drinkers still have no idea what it is. Looking back at my previous posts, I usually only mentioned Bourbon Ají in café visits or in a dedicated flavor review, but I never really wrote about its background in detail. Recently, though, I found myself thinking about it again, so I figured it was finally time to dedicate an entire article to this “coffee aristocrat” whose name has seriously held it back.

Bourbon Ají had a brief moment in the spotlight a few years ago, largely thanks to its impressive performance in the 2021 COE (Cup of Excellence), where it placed sixth. I still remember having the chance to taste some of the competition samples before the event itself. During a blind cupping session, Bourbon Ají immediately stood out to me and left a lasting impression.

So where exactly does this strange name come from? And does it actually have anything to do with chili peppers?

Well, not really. The coffee isn’t “spicy” at all. It’s simply a coffee variety that resembles chili peppers. In Colombia, growers noticed that the cherries were long and pointed, much like ají peppers, and even the green beans carried a faint spicy-herbal aroma. That’s how it earned the name “Bourbon Ají.”

What makes it even more interesting is that despite the word “Bourbon” in its name, recent genetic testing has confirmed that Bourbon Ají is not actually part of the Bourbon family. Instead, it’s an ancient Ethiopian landrace variety, genetically much closer to the legendary Geisha.

Honestly, when I first evaluated Bourbon Ají myself, the dry fragrance immediately revealed a noticeable spice character — something reminiscent of lightly charred peppers. But once brewed, the cup settles back into a much more familiar and elegant coffee profile. I often find juicy notes of apricot and peach layered together with bright, refreshing acidity that makes your mouth water. Some Bourbon Ají lots also carry delicate hints of ginger, lemongrass, or Earl Grey tea-like spice. Overall, it’s best known for its refined florals and remarkable complexity.

That said, have you noticed how little people talk about Bourbon Ají these days?

It reminds me of varieties like Sidra or Pink Bourbon, which were once considered trendy and exotic but have gradually become more common everyday specialty coffees. Coffee varieties, in many ways, follow trends just like fashion. Different years bring different obsessions.

A couple of years ago, Bourbon Ají exploded on social media and within the specialty coffee scene thanks to its unusual name and fascinating backstory. It quickly became a highly sought-after “internet-famous” bean. But once the excitement of novelty faded, it naturally returned to a smaller niche audience of dedicated specialty coffee enthusiasts, and demand dropped accordingly.

There’s also a more practical reason behind its disappearance from the spotlight: Bourbon Ají is still an extremely rare variety. Although ancient in origin, it was only relatively recently rediscovered and is currently grown in limited quantities within specific micro-regions of Colombia. Production volumes are incredibly small. For most roasters, it’s more of an occasional limited-release gem rather than a consistently available staple coffee.

From a farmer’s perspective, planting high-yield, disease-resistant varieties simply makes more economic sense. Bourbon Ají produces lower yields and is more difficult to cultivate. Without strong enough market prices, there’s very little incentive for farmers to switch over to large-scale production.

And then there’s the name itself — both its greatest advantage and its biggest weakness.

The word “ají” helped the coffee go viral in the beginning, but it also created confusion among consumers. Many people naturally wondered, “Wait… is this coffee actually spicy?” Once the novelty wore off, the unusual name may have even become a barrier preventing repeat purchases.

So to clarify once again: the “spice” in Bourbon Ají does not refer to the burning heat of capsaicin. That’s exactly why I always emphasize that it isn’t actually spicy. Instead, it carries a gentle herbal sweetness and aromatic spice character somewhat reminiscent of green peppers, bell peppers, and fresh herbs.

If you’re interested in exploring rare coffee varieties with unique flavor profiles like this, keep an eye on limited releases from specialty coffee roasters. Finding a great Bourbon Ají often requires a little luck — but when you do, it’s absolutely worth the experience.

Colombian Washed Castillo SOE Review: A Super Clean Espresso from ARGCAFEE in Cauca

 Most of my long posts in February were dedicated to café hopping in Australia. During the month I spent there, I once again found myself marveling at the incredible richness—and rarity—of the green coffee resources available in Australia. If you are a coffee enthusiast who truly values the terroir and regional character of coffee, I strongly recommend putting Australia on your travel list.

Among the many cafés I visited, Veneziano Coffee left a particularly deep impression on me. They are the kind of roaster that seems to “hunt” for beans from highly specific micro-regions. In their shop, you’ll find several house espresso blends as well as multiple SOEs permanently on the menu, and each one has its own distinctive flavor profile and memorable character. It’s no surprise that they’ve been listed among the World’s Top 100 Coffee Shops.

At the time, I bought a bag of beans that could be used both for pour-over and as an SOE. The beans come from the ARGCAFEE cooperative in Cauca, Colombia, and they are a washed Castillo.

When people talk about “washed Colombian coffee,” they rarely emphasize the variety. Castillo—often translated simply as “Castillo” in Chinese—is a variety that doesn’t display extremely distinctive characteristics like Geisha or Caturra. Instead, its flavor expression relies heavily on the terroir and the processing method. Overall, Castillo is a highly expressive and versatile variety.

Take washed Castillo as an example: it typically presents clean and bright citrus notes, which is also the most classic processing style you’ll find for Castillo on the market today. This style highlights the variety’s acidity potential inherited from its Caturra lineage. Castillo is commonly grown in Colombia’s Cauca and Huila regions, and it frequently appears in espresso blends or SOEs, often displaying flavors such as chocolate, citrus fruits, and cane sugar sweetness.

Many people assume that Castillo is an average-quality variety, but that perception isn’t entirely fair. When grown at sufficiently high altitudes and processed properly, Castillo can reach the quality level of Caturra or Bourbon. In fact, under certain experimental processing methods, it can even deliver more striking sweetness and intensity than traditional varieties.

The SOE I’m sharing today is a great example. It comes from the ARGCAFEE cooperative, and their story deserves special attention. In today’s almost dreamlike Colombian coffee landscape—where hype and trends often dominate—ARGCAFEE feels like one of the few refreshing and genuine exceptions. Their story genuinely moved me.

ARGCAFEE is located in the Argelia region of Colombia, and the name itself is a combination of the two words. In 2014, 17 coffee farmers from the remote areas of Argelia in Cauca came together to form the cooperative. Their goal was simple: to find better markets and better prices for their high-quality coffee. In many ways, it was a classic case of farmers “banding together for warmth.”

Today, the cooperative has grown to more than 230 members, with about 150 farmers actively involved in coffee cultivation and production. In the video associated with the cooperative, the main speaker is the founder of ARGCAFEE, who recounts how the organization grew from a small grassroots initiative into the influential cooperative it is today.

Many cooperatives in coffee-producing regions carry a strong sense of social responsibility. Whether it’s fair trade initiatives or gender equality programs, these efforts represent real change happening at the origin. From community culture to management practices, these initiatives ultimately contribute to improving coffee quality as well. The goal is not only to allow more people to drink high-quality coffee, but also to help consumers better understand the land and communities behind it.

ARGCAFEE has implemented several significant initiatives and, in my opinion, stands out among many cooperatives. One of their most important projects is a coca crop substitution program, created in partnership with Café Imports and Banexport. In the past, some local farmers planted illegal coca crops in pursuit of higher profits. This program offers them a viable alternative by encouraging profitable coffee cultivation instead.

Through the program, the cooperative helps farmers access markets, provides agronomic support, ensures higher and more stable prices, and enables them to participate in legal trade channels. Ultimately, this initiative helps local communities reduce economic dependence on illegal crops.

In addition, ARGCAFEE launched a Women Coffee Producers Program. This program provides financial incentives for female coffee producers and promotes their role in the coffee industry by empowering women within the coffee supply chain. Gender inequality has historically been common in coffee-growing regions, which is why you’ll often see coffee lots labeled as being produced by women farmers.

These initiatives promote equal employment opportunities and recognition for women in agriculture. Currently, 78 female producers contribute through ARGCAFEE’s program, creating sustainable opportunities for women in what has traditionally been a male-dominated industry.

Now let’s talk about the coffee itself.

When you open the bag, you’ll immediately notice how plump and uniform the beans look. Honestly, they just look delicious. After grinding, the dry aroma reveals a very clear and vibrant citrus fragrance, giving off a light and refreshing vibe, along with a hint of milk chocolate.

The roast level is medium-light, which sometimes makes people worry that an SOE might lack crema. But in my extractions, the crema turned out to be both rich and aromatic. The wet aroma carried notes reminiscent of sweet orange soda and nutty chocolate.

The espresso shot itself opens with a lively balance of acidity and sweetness. The moment it touches your tongue, the bright acidity instantly lights up your taste buds—seriously refreshing. Then a caramel sweetness rises to soften the sharpness of the acidity, bringing the mid-palate into a balanced and gentle harmony.

The most impressive part is how clean it tastes no matter how you extract it. The roasting style and technique are truly outstanding, greatly increasing the margin for error during brewing—something I always appreciate in a coffee I love. In my tasting notes, I even highlighted it in colored pen with the words “super clean.” It really deserves that label.

For milk-based drinks, I tried making both a dirty coffee and a latte.

In the latte, I noticed a silky texture reminiscent of cream cake, incredibly smooth and well balanced, with a comforting and gentle character. The body is solid, and the sweetness is wonderfully pronounced.

In the dirty coffee, the flavor leaned more toward malt candy, still soft and smooth overall. Honestly, this is the kind of coffee that tastes great no matter how you brew it.

For black coffee, I made both a classic hot Americano and a Bumblebee—an Americano with orange juice. Ever since I visited Serbia, I’ve gotten used to calling orange Americano “Bumblebee,” which always makes me laugh.

Most espresso beans don’t deliver particularly stable flavor when diluted into an Americano, but this SOE feels like it can carry the whole performance on its own. The cup shows a very clean and refreshing profile with citrus and white tea notes, incredibly fresh and natural, almost resembling the clarity of a slightly “over-extracted” style that mimics pour-over texture.

Even when paired with orange juice in a Bumblebee, the coffee’s original flavor isn’t overshadowed. Instead, the two complement each other quite nicely. The beauty of this bean lies in its fruit-forward profile combined with clear flavor layering. In the latter half of the cup, notes of milk chocolate and nuts add depth and structure to the citrusy drink, making it feel richer and more complex.

It suddenly makes you realize how versatile this coffee really is.

To sum it up, this coffee fills nearly every category on my flavor radar chart: nuts, fruit, florals, and chocolate are all present. It feels like a harmonious dance between acidity and sweetness—first bright acidity, then rising sweetness, both moving in the same rhythm, creating impressive flavor tension.

And finally, it’s incredibly versatile. You can basically brew it with your eyes closed and it will still taste great.

Don’t ask—Australian roasters are absolutely worth exploring in depth. This kind of “bean-hunting” approach is both thrilling and deeply memorable.

Coffee Tasting Guide: 6 Specialty Coffee Beans from Panama, Colombia & Costa Rica

 “Coffee Tasting Banquet” is a kind of tasting experience created for coffee enthusiasts. For coffee shops, this format allows them to test market reactions and collect customer feedback through a sharing-based event. The concept itself provides an excellent setting for both tasting and discussion. At this particular event, they brought six outstanding beans from different origins. Taking advantage of this tasting session, I’d like to share some thoughts about these six coffee regions and the flavor characteristics of their beans.

The first bean comes from Roble Estate in Colombia. The farm reaches elevations of up to 1,800 meters and is located in the town of Pitalito in Huila. The owner, Dionel, named this coffee sanctuary after a century-old oak tree that inspired him. The estate places great emphasis on precision throughout the processing stage. After handpicking, the cherries undergo flotation to remove defects, followed by a second manual sorting to eliminate unripe fruit. Because the climate in Huila can change drastically, strict humidity control is required to quickly reduce moisture levels during processing. Additionally, the farm enforces strict no-smoking and no-eating policies during processing to ensure the cleanest possible environment and preserve the coffee’s purest flavor characteristics.

This particular bean is a Geisha from Roble Estate, processed with 36 hours of anaerobic dry fermentation followed by a honey process. Both the dry aroma after grinding and the wet aroma after brewing carry a refreshing, delicate floral-fruit profile that feels almost like a traditional washed coffee. Before the first sip even reaches the palate, there is an extended fragrance of gardenia. Then comes an incredibly clear note of green mandarin—specifically reminiscent of the flavor you get when pu-erh tea is stuffed into a small green citrus and steeped together. Honestly, it’s fantastic. That flavor memory feels quite sophisticated, and I absolutely love it.

The second bean is one I’ve been eager to try for a long time: coffee from Altieri Estate in Panama. I had heard its reputation for years but never had the chance to taste it—until now. Altieri Estate has been one of the big names in recent years. Over the past eleven years in the Best of Panama (BOP) competition, the estate has appeared on the leaderboard eleven times, which speaks volumes about its strength.

Altieri Estate is a family business founded in 2005 by Italian-American entrepreneur Eugene Altieri, who moved to Panama in 1973. Twenty years ago, Eugene purchased two farms in Boquete, though at the time the land’s potential for specialty coffee had not yet been realized. Today, his children continue the family legacy, working with professional teams to expand the Altieri Specialty Coffee brand. For the family, coffee is not merely a business—it’s a passion.

One particularly touching aspect of this farm is its human warmth. Instead of assigning cold numerical codes to the coffee plots, Eugene named each carefully planned parcel after one of his eleven grandchildren. If you browse their website, you can truly feel the warmth of a close-knit family. It makes the estate both memorable and unique.

What’s special about this bean is that it comes from a famous coffee estate but is not a Geisha variety. Instead, it’s a Catuai processed with 96 hours of dry fermentation followed by dark-room natural processing. In an era where many prestigious farms focus heavily on Geisha, tasting some of their more “ordinary” varieties can be refreshing. Not only are they often more cost-effective, but they also allow you to better appreciate the estate’s technical expertise—especially in processing.

As we know, Catuai is a reliable and balanced coffee variety. It may not deliver the explosive floral aroma and acidity of top-tier Geisha, but its stable quality, bright acidity, and comfortable sweetness make it a popular choice in everyday specialty coffee. If you’re looking for a coffee with a friendly profile and balanced sweetness and acidity, Catuai is rarely a wrong choice.

The dry aroma of this bean smells intensely sweet—like fruit candy—an aroma that instantly lifts your mood. After brewing, the coffee maintains impressive clarity and cleanliness. The flavor layers are somewhat short, and the detectable notes are fairly concentrated, but considering the extended fermentation time, achieving such cleanliness is already a safe and commendable result.

The third bean comes from Auromar Estate in Panama, a washed Green Tip Geisha. Auromar is another highly talked-about estate. I actually wrote a dedicated review about it previously because I really like this farm—starting with its name. Auromar is located in the Chiriquí province of northwestern Panama, in a valley on the western side of the Barú Volcano.

The estate covers 31 hectares, of which 16 hectares are preserved tropical rainforest. The remaining 15 hectares are planted with coffee trees, growing at elevations between 1,485 and 1,700 meters, while the overall farm sits between 1,700 and 1,775 meters above sea level. Tall shade trees are interplanted throughout the farm. With year-round temperatures ranging from 16°C to 25°C and annual rainfall around 3,500 mm, the conditions are ideal for coffee cultivation.

Interestingly, the dry fragrance of this bean doesn’t immediately feel like a typical washed profile. Instead, it gives a sense of density and structure, making you anticipate a fuller body after brewing. Once brewed, the first impression is a soft citrus note, which soon transitions into a white-tea-like texture accompanied by honeyed sweetness. The sweetness and cleanliness are both excellent, though the flavor intensity and layering feel somewhat subdued. The mouthfeel, however, is very round.

Sometimes people are contradictory about coffee. We often say flavor is everything—but honestly, I love great mouthfeel even more. A coffee that is clean, round, and silky can easily surpass flavor complexity in terms of enjoyment. When you drink something so smooth and pure, it’s almost impossible not to love it.

The fourth bean comes from Barbara Estate in Panama, an anaerobic natural Green Tip Geisha. This estate is another well-known farm in Panama’s Boquete region. Barbara Estate is owned by the Rogers family and jointly managed by Hunter Tedman and Linda Arauz.

The farm sits at elevations between 1,450 and 1,700 meters, with fertile volcanic soil, cool mountain climates, and a misty cloud-forest environment. These conditions allow the coffee cherries to ripen slowly, resulting in higher sweetness and more complex flavor development.

Barbara Estate is best known for its Geisha variety, admired for its floral aromas, tea-like elegance, and bright acidity. The farm uses various processing methods—washed, natural, and honey—to precisely showcase tropical fruit notes, bright acidity, and layered, clean flavors.

Currently, Barbara Estate operates three plantations: the Jaramillo plot in Boquete, the Treasure plot in Renacimiento, and the Wizard plot in Potrerillos. Over the years, the estate has achieved multiple strong placements in the Best of Panama competition, solidifying its reputation as a top-tier specialty coffee producer.

The dry aroma of this bean once again hits exactly the flavor profile I love: sweet floral and fruity notes. That gentle sweetness instantly brings joy. After brewing, I found its flavor layering more appealing than the previous bean, though their overall flavor outlines are somewhat similar despite very different processing methods. What stands out the most is the cleanliness—it’s almost absurdly clean. If the flavor progression becomes slightly more layered, this would be an easy “buy-with-eyes-closed” coffee for me.

Typically, a coffee tasting banquet starts with light and refreshing profiles and gradually moves toward heavier, more intense coffees. The last two beans felt more mysterious and delivered some rather unique experiences.

The fifth bean is a Geisha from Bandera Estate in Costa Rica, processed with Golden Honey. In recent years, Costa Rican coffees don’t seem to dominate conversations the way they once did. Regardless of how honey processing is executed, the flavor differences between levels sometimes feel less dramatic compared to the wave of experimental processing methods emerging from other origins. As a result, Costa Rica can occasionally feel a bit understated.

Bandera Estate is located in the Tarrazú region, one of Costa Rica’s most renowned coffee-growing areas, with elevations exceeding 1,900 meters. The exceptional terroir provides the foundation for great flavor, and Tarrazú frequently appears at the top of the Cup of Excellence (COE) rankings.

The owner, Diego, expanded Geisha production and introduced five different processing styles: fermented washed, golden honey, red honey, white honey, and fermented natural. His coffees are known for their extremely high fruit maturity, dense structure, rich compounds, and carefully controlled fermentation, resulting in remarkable cleanliness.

What intrigued me most was the processing term “Golden Honey.” What exactly does that mean? In reality, “Golden Honey” is not a globally standardized term. It’s more of a marketing-level name used by certain farms or mills. From the perspective of this particular coffee, it represents Bandera Estate’s refined and high-standard interpretation of the traditional honey process.

As we know, the essence of honey processing lies in carefully controlling the amount of mucilage retained, the turning frequency, and the drying conditions to achieve maximum cleanliness, sweetness, and complex fruit notes. You can think of “Golden Honey” as a finely calibrated point somewhere between Yellow Honey and Red Honey in the traditional processing spectrum—simply labeled by the farm owner to represent their ideal standard.

At the tasting event, this coffee might have been roasted quite recently. The first sip genuinely surprised me. The flavor had an unexpectedly savory dimension. Honestly, it was the first time I clearly perceived an umami-like note in coffee. Perhaps it had something to do with a delicate roasting threshold—I’m not entirely sure. After that initial surprise, the profile moved into yellow fruit notes and a brown sugar sweetness. The depth of flavor was actually quite good. Because of that unusual savory impression, it ended up being one of the coffees I remembered the most.

The final bean of the tasting was a Geisha from Janson Estate in Panama, processed with 48 hours of GP bag fermentation followed by natural drying. Janson Estate is another famous Panamanian coffee farm with over 70 years of coffee cultivation and processing history.

The estate is located west of Barú Volcano, benefiting from rich volcanic soil and natural spring water. The farm integrates its coffee fields with a 200-hectare private nature reserve, including lagoons and wetlands that provide habitats for numerous bird species and wildlife.

Janson Estate is operated by the first and second generations of the Janson family and has won multiple Best of Panama awards, which has attracted growing attention from coffee enthusiasts in recent years.

Among the six coffees, this one had the most intense flavor profile. Its dry aroma was incredibly sweet, while the brewed fragrance carried strong fermentation notes. The first sip delivered the classic complexity of tropical fruit typically associated with fermented processing methods.

What impressed me was that despite the extended fermentation and experimental processing, the brewed cup remained remarkably clean. The finish carried a beautiful sweetness. However, the pronounced fermentation character also gave me a strange feeling—I couldn’t help thinking that Janson had somehow “fallen from grace.” I remember earlier Janson coffees that once amazed me. Half jokingly, I even said it now tastes like it has “turned Colombian.”

From a commercial perspective, though, this coffee could serve as a great gateway coffee for beginners entering the world of advanced specialty processing methods. After all, the rising popularity of experimental processing is largely driven by market demand.

Still, I have to say—a coffee with such strong fermentation notes yet maintaining this level of cleanliness is genuinely impressive.

From Washed to Co-Fermentation: How Colombian Coffee Processing Is Redefining Flavor

 When we talk about Colombia as a coffee-producing country, if this conversation had happened a decade or more ago, the first thing that would likely come to mind is water. Thanks to its abundant water resources, Colombia traditionally relied heavily on washed processing methods. For many coffee lovers who were once captivated by the bright, elegant acidity of classic Colombian washed coffees, Colombia left a lasting and positive impression. In traditional espresso blends, Colombian washed coffees also played a crucial role in providing balance and cleanliness of flavor.

Yet somehow, at an uncertain point in time, the image of Colombia began to shift. Today, when people mention Colombian coffee, what often comes to mind is a dazzling array of so-called innovative processing methods—especially eye-catching co-fermentations. At one point, simply hearing “Colombia” made people instinctively ask: What process is it? Is it another bold experiment? What exactly happened behind this dramatic shift in reputation? Today, let’s talk about the development history of Colombia’s so-called “extreme processing.”

Colombia’s golden era was undeniably brilliant. So much so that its authoritative coffee institutions standardized quality and published strict processing guidelines. The label “100% Colombian” carried real weight—those who know, know. Coffees that were both intensely flavorful and remarkably clean felt like a reflection of Colombia itself: passionate, vibrant, and deeply intoxicating.

However, as the global coffee market has evolved in recent years, consumer preferences have become far more diverse. Many drinkers are now searching for entirely new flavors and sensory experiences in coffee. To some extent, this shift has pushed pressure back onto producers, encouraging them to seek out methods that can deliver more striking and memorable flavors.

After looking into relevant materials, I believe there is a very direct reason behind Colombia’s transformation. Over the past several decades, traditional washed coffee has often failed to cover rising production costs. For many farming families, growing and processing coffee alone did not lift them out of poverty. As a result, they were compelled to seek breakthroughs in processing methods—exploring new flavor possibilities that could justify more sustainable and meaningful prices.

It’s worth noting that while washed coffee still remains the core of Colombia’s exports, over the past five years Colombia has become widely known for producing co-fermented and other experimental processed coffees.

In an era of fierce global competition and rising costs, Colombia—long regarded as a pillar of the coffee world—has its core markets in Europe and Asia. Consumers in these regions increasingly value intensity of flavor, aromatic richness, and striking floral or fruity profiles. Co-fermentation seems almost tailor-made to satisfy these preferences.

That said, I still believe that no matter how astonishing the flavors produced by these special processes may be, they cannot fully replace or surpass coffees made with traditional methods. On a global scale, experimental lots remain a niche market. However, their premium potential is significant, which explains why more and more producers are willing to invest in special processing techniques.

Colombia is also home to over 560,000 smallholder coffee farmers and boasts one of the most developed agricultural extension systems in the world. Its infrastructure is relatively strong. Once a small number of producers begin experimenting with fruit-added co-fermentation or the use of specific yeast cultures, others tend to follow quickly. The speed at which these practices spread is remarkable.

Moreover, today’s coffee producers in Colombia are largely from a younger generation. Many are well-educated and possess a deeper understanding of specialty coffee and market demand. Their thinking often breaks away from traditional constraints, allowing them to embrace experimentation more openly.

Colombia’s evolution in coffee processing reflects not only a breakthrough amid market opportunities and challenges, but also an attempt to improve livelihoods and economic conditions. Regardless of how many forces and motivations lie behind it, we must acknowledge that innovations such as fermenting with fruit pulp, grape must (mosto), or controlled microbial cultures have, at least conceptually, challenged our definition of “quality.”

The debate around flavored coffees and infused beans may never truly be resolved. Perhaps they are both destined to exist as “rebels”—forever unwelcome among purists who remain loyal to traditional processing methods.

Beyond that, the National Federation of Coffee Growers of Colombia (FNC), the very institution that once defined the quality standards of “100% Colombian” coffee, now finds itself at a crossroads. Historically, it served as a guardian of Colombia’s coffee identity, protecting traditional standards. But given today’s domestic industry landscape and the emergence of new processing methods, it may need to accept a broader, more diverse, and less predictable definition of Colombian coffee.

As long as processing methods are fully transparent and clearly communicated to consumers, expanding the diversity of Colombian coffee holds enormous potential.

On the other hand, experimentation with co-fermentation and other special processes demands extremely high levels of variable control. Innovation often comes with significant losses, repeated restarts, and heavy investments of time and resources—costs that not everyone can afford. Additionally, green coffee from these special processes tends to be expensive. While cafés can showcase a wider range of flavors and processing styles on their menus, consumers must also pay more for these novelty-driven experiences.

Furthermore, special processing does not guarantee consistency. Compared to traditional methods, these coffees carry a higher degree of instability from batch to batch. This instability is likely one of the key reasons why such methods have never truly displaced traditional processing at the core of the industry.

For Colombia, the current strategy remains clear: traditional washed coffee continues to anchor its foundation. After all, it is still Colombia’s national coffee calling card—central to its identity and the backbone of its industry. On top of this foundation, Colombia creates space and legitimacy for innovation. This approach gives Colombian producers far greater flexibility and adaptability in green coffee processing than many other countries.

Colombia can no longer be summed up by a simple phrase like “bright and clean washed coffee.” Colombia has rewritten the rules of Colombian coffee.

Gold Washed Coffee Explained: Lemongrass & Ginger Flavor Notes from Colombia Cauca

 In a gold washed coffee, I tasted unmistakable notes of lemongrass and ginger.

A few days ago, I shared a dedicated introduction to what gold washed processing is—a relatively new method that combines the strengths of both washed and natural processing. The first time I encountered a gold washed coffee was last November at the Shanghai Coffee Expo. At the booth of Direct Coffee from Kyoto, this particular coffee immediately caught my eye. That moment marked the beginning of a flavor experience that completely amazed me—one that has stayed with me ever since.

I placed an order for the beans on the spot. This coffee is a Gold Washed Red Bourbon from Popayán, Cauca, Colombia. The barista at the booth was also the roaster of this very coffee, and the way he presented its flavors was incredibly impressive. It was the first time I had ever tasted such distinctly clean and vivid lemongrass and ginger notes in a Colombian coffee built on an innovative twist of traditional processing methods. Ultra-clean, ultra-refreshing, and incredibly smooth. Today, I want to take some time to talk about this coffee in detail. If you ever come across beans from the same region, make sure you give them a try. From what I’ve researched, most of the production from this farm is exported to Japan and Australia.

Popayán is a city in southwestern Colombia, the capital and largest city of Cauca Department. The Cauca region itself is considered one of Colombia’s core coffee-growing areas. Before diving deeper into this coffee, it’s necessary to revisit the concept of gold washed processing and the Santuario Project that I mentioned previously. Santuario is a professional coffee producer and exporter with farms and processing facilities in Colombia, Costa Rica, Brazil, Mexico, Ethiopia, and El Salvador.

The founder of the Santuario Project, Camilo Merizalde, is also behind the Colombian farm where this coffee was produced. His journey into coffee is quite interesting—he originally worked as a financial trader with no background in the coffee industry. During visits to suppliers, he was often asked where to find high-quality Colombian coffee. After returning home to Colombia, he reached out to people working in coffee farming, and that’s how he gradually entered the world of specialty coffee.

“Santuario” means “sanctuary” in Spanish. Camilo envisioned creating a refuge and a dream farm in the Cauca mountains of Colombia. The farm mainly grows Bourbon varieties along with several others, at elevations ranging from 1,850 to 2,100 meters above sea level—nearly ideal conditions for coffee cultivation. The farm also operates a large-scale processing center. Their focus goes beyond simply improving coffee quality; they emphasize developing styles and techniques grounded in scientific processes, ensuring consistent quality year after year.

I also want to briefly talk about Direct Coffee, the roastery based in Kyoto. They don’t have an official brand website, nor is there an abundance of written information about them. However, their official Instagram account has around 11,000 followers, which is quite solid compared to many overseas independent roasters I’ve come across. Judging from this particular coffee, you can get a sense of their roasting philosophy. They use a Diedrich roaster—one of my personal favorite brands.

Diedrich roasters are best known for their infrared heating systems. This technology transfers energy directly through infrared radiation, efficiently delivering heat to the drum and the bean surface while minimizing heat loss to the surrounding air. More importantly, this roasting method helps preserve complexity and sweetness in the coffee. Infrared heat reduces the risk of scorching the bean surface and allows for more even internal and external development. That’s exactly why the coffees they roast have such clean, clearly defined flavor profiles. They place strong emphasis on expressing terroir and highlighting sweetness. When you drink their coffee, you can clearly sense its cleanliness, pronounced sweetness, and a gentle yet gradually bright acidity, with a well-structured and layered overall profile.

As soon as you open the bag, you’re greeted by an intense lemongrass aroma. Honestly, smelling something like this in winter feels like spring blooming inside your heart. Within that strong lemongrass aroma, there’s a hint of ginger lingering in the finish—not the sharp, spicy note of aged ginger, but a fresh, uplifting sweetness reminiscent of young ginger. It’s truly unique. Once ground, these aromas become even more intense and expressive.

I brewed this coffee using two different setups. The first was a V60 Drip-Assist (Smart Dripper) used purely as a V60 cone, just like the barista did at the expo. The valve was kept open throughout, with no immersion involved. The pouring focused on a small central area, mostly using a single continuous pour. I used 92°C water (Nongfu Spring), a brew ratio of about 1:16, and a total brew time of around 1 minute and 55 seconds, including a 20-second bloom. In the V60, the citrus notes really stood out, with acidity that was extremely gentle yet bright. It was a genuinely pleasant sensory experience. The highlight, though, was the mouthfeel—exceptionally smooth and round, almost rolling across the tongue. It felt refined and elegant.

The second method I used was a three-hole flat-bottom dripper paired with Læsseyr filter paper, a setup I’ve been using quite often recently. With this dripper, I usually go for a slightly tighter ratio—around 1:15. Using 15 grams of coffee and yielding about 198 grams of brewed coffee results in an effective ratio closer to 1:13. This slightly higher concentration brings out a richer sweetness, which is exactly what I was aiming for. In the flat-bottom dripper, the flavors came through more boldly: bright lemon and citrus notes, paired with a delicate ginger aroma. The smooth, rounded texture was consistently satisfying in every cup. It’s the kind of coffee that makes you finish it almost without realizing it—pure comfort, like a gentle massage for your taste buds.

What Makes Sidra Coffee So Special? A Beginner-Friendly Guide

 When choosing coffee beans, many people focus on factors like flavor and origin—but “variety” is another angle some coffee lovers consider. Since our Front Street Coffee shops, both online and offline, specialize in selling beans, we often meet customers who pick their beans based on variety alone. The two requests we hear most often are: “I want Gesha,” or, “I want something special that isn’t Gesha.”

And Sidra happens to be one of the varieties we recommend for the second group.

Since its breakout performance on the world coffee competition stage in 2022, Sidra has become an absolute star—everywhere and impossible to ignore. The reason is simple: this variety truly is special in many ways.

So today, we’re going to dive into what makes Sidra so unique, and how you can brew this distinct coffee properly if you’ve purchased our Front Street Sidra.

What Exactly Is Sidra?

Sidra (also spelled “Sydra” or “Bourbon Sidra”) is a phonetic transliteration of Sidra, a Spanish word meaning “apple juice” or “apple cider.”
According to the information we found, Sidra is an experimental variety originating from Ecuador. Years ago, Nestlé established a coffee-breeding center in Pichincha, in northern Ecuador. The center’s mission was to create hybrid varieties with across-the-board excellent performance.

When the project was eventually discontinued, some of the experimental hybrids escaped into local farms—Sidra among them.

At the time, the breeding center mainly worked with indigenous Ethiopian varieties, as well as local Typica and Bourbon lines. Sidra’s physical characteristics resemble both Typica and Bourbon, so for a long time Ecuadorian farmers believed Sidra was a Typica × Bourbon hybrid.

However, in The Fourth Wave of Specialty Coffee, coffee scholar Han Huai-Zong referenced genetic studies conducted by World Coffee Research (WCR) and other organizations. Their results show that Sidra is genetically closer to Ethiopian landraces—especially the long-bean Sidra.

Sidra comes in two forms:

• Round Sidra (rounder bean shape)

• Long Sidra (longer, oval shape)

  

Genetic tests found that Round Sidra leans toward a Typica × Gesha combination, while Long Sidra contains neither Typica nor Bourbon genetics. Instead, it appears to be closer to Gesha or Ethiopian heirloom varieties mixed with other genetics.

This explains why Sidra’s flavor quality is so outstanding. In green coffee competitions, top-tier Sidra entries share a common trait: vibrant fruitiness and floral aromatics. Our Front Street Sidra has these qualities as well.

The Sidra we offer is the same variety used by the 2022 world champion. It comes from Finca La Divisa in Colombia and is processed using anaerobic natural fermentation. It produces a cup with striking complexity and uniquely layered flavors. If you enjoy coffees with bright acidity and natural sweetness, there’s a very high chance you’ll fall in love with this Sidra after just one sip.

Why Many People Don’t Brew Sidra Well at Home

Because this coffee undergoes a relatively deep fermentation process, many customers tell us that the cup they brew at home doesn’t taste as good as the one they had in our shop.
That’s why we decided to write this guide—to explain Sidra’s background and share the brewing method that works best for this particular bean.

Here is the recommended recipe for our Sidra from La Divisa:

Brewing Parameters

• Coffee dose: 15 g

• Ratio: 1:15

• Water temperature: 92°C

• Grind size: 75–80% passing through a 20-mesh sieve

  • EK43: around 9.5

  • Texture: fine, similar to granulated sugar

    

• Dripper: V60

Brewing Method

Just like in our past brewing guides, you don’t need to obsess over dividing the pour into a fixed number of stages. As long as your total extraction time falls within the ideal range, three, four, or even five pours can work.

We typically use a three-stage method.

1. Bloom

Use double the coffee weight—30 ml—and bloom for 30 seconds.

2. Second Pour (120 ml)

Use a medium flow and pour in large circles.
Note: Anaerobic naturals drain faster, so keep the flow moderate to avoid under-extraction.

3. Final Pour (75 ml)

Pour with a medium flow in small circles at the center of the bed.
Once the water is in, simply wait for the drawdown to finish.

Total Brew Time: 2:00

Flavor Notes

A properly brewed Sidra offers a wonderfully vibrant acidity and sweetness, along with rich complexity. Expect notes of:

• Grape

• Passion fruit

• Apricot

• Floral aromatics

• Chocolate

• A hint of red wine

If you turn this into an iced pour-over, the bitterness drops even further, and the cup begins to taste almost like grape juice—refreshing and incredibly enjoyable.

☕ 5 Coffee Origins: A Global Flavor Tour in Every Sip

 The coffee that greets our souls every morning, much like wine, carries the imprint of the terroir—the land and climate—from different corners of the world. From a single bean to the rich brew in your cup, every sip tells a story of its homeland.

Today, let’s embark on a global taste journey and explore the distinct flavors of five classic coffee origins.

🌍 Ethiopia

When we talk about coffee, where else can we begin but its birthplace? On the ancient plateaus of Ethiopia, coffee trees still grow in their most primitive and natural way.

The region is home to tens of thousands of coffee varieties, many of which even botanists can't name. When you taste a cup of Yirgacheffe, the first thing that often awakens the palate is a bright, lively citrus acidity, accompanied by notes of jasmine and honey sweetness—a true symphony for the senses. Coffees from the Sidama region, on the other hand, are often fuller-bodied, featuring wild berry notes and a tea-like finish.

The most captivating element of Ethiopian coffee is its "wildness"—the unpolished, complex, and ever-changing layers of flavor that seem to embody the raw freedom of the African landscape.

🇧🇷 Brazil

As the world’s largest coffee producer, Brazil’s coffee is much like the country itself—warm, welcoming, and approachable.

Brazilian coffee estates stretch as far as the eye can see, utilizing mechanical harvesting, a stark contrast to the hand-picking methods in Ethiopia. This large-scale production leads to more stable and accessible prices, making Brazilian coffee the everyday choice for many.

The flavor profile here is generally mellow and full-bodied with low acidity and a smooth mouthfeel. It often presents notes of nut, chocolate, and sometimes a sweet hint of sugarcane in the aftertaste. Brazilian coffee is like a reliable old friend—it may not always "wow" you, but it consistently offers a comforting and warm presence.

Whether brewed alone or used as the base for an espresso blend, Brazilian coffee showcases its unique versatility.

🇨🇴 Colombia

In the coffee world, Colombia has long been known for its consistently high quality. With the Andes Mountains running through the country, it boasts naturally ideal conditions for growing coffee.

The cultivation techniques passed down through generations of Colombian coffee farmers, coupled with the strict quality control from the Federation of Coffee Growers of Colombia, ensure that the coffee produced here maintains an excellent standard.

Taste a cup of Colombian coffee and you’ll be struck by its balance—bright acidity, gentle fruitiness, medium body, and a clean finish. All these elements coexist in perfect harmony. It's neither as wild as Ethiopian coffee nor as heavy as Brazilian, but rather strikes a just-right equilibrium.

This balanced beauty has made Colombian coffee the benchmark for what many consider a “standard good cup of coffee.”

🇮🇩 Indonesia

If you're looking for a strong, highly distinctive coffee experience, the Indonesian region is sure to captivate you.

Sumatra Mandheling is renowned for its low acidity, heavy body, and unique herbal and spicy flavors. The coffee is thick on the palate, almost like a rich broth, with an earthy aroma and a sweet finish that lingers. Java coffee retains the ancient flavors of the colonial era, offering a deeper complexity.

Part of this unique flavor comes from their specialized "wet-hulling" process (Giling Basah). Removing the parchment while the beans are still partially wet accelerates the drying process, giving Indonesian coffee its signature intensity.

Indonesian coffee might be a bit strong for beginners, but for coffee connoisseurs (or "old-timers"), this is precisely its intoxicating charm.

🇯🇲 Jamaica

When discussing top-tier coffee, Jamaica Blue Mountain is indispensable. On the slopes of the Blue Mountains, at altitudes above 3,300 feet (1,000 meters), coffee trees grow slowly amidst the mist, allowing them to accumulate rich flavor compounds.

True Blue Mountain coffee has a clean, bright taste and gentle acidity, with notes of nut and chocolate, and almost none of the unpleasant bitterness. Its balance is almost perfect, like a carefully orchestrated piece of music where every note is exactly right.

Due to limited production and high demand, Blue Mountain coffee is expensive, and the market is full of imitations. But if you get the chance to taste the real deal, you'll understand why it has become a coffee legend.

From the wildness of Africa to the mellowness of South America, the intensity of Asia to the elegance of the Caribbean—has this coffee world tour awakened your taste memories?

Everyone's coffee preference is unique. Perhaps you love the fruit acidity of Ethiopia, are enchanted by the full body of Indonesia, or just can't start your day without the mild comfort of Brazil.

No matter which flavor you prefer, knowing the origin story of your coffee will add an extra layer of enjoyment and understanding to every cup.