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.