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.

Goliath Bourbon Coffee Review: El Salvador Finca Siberia’s Rare Giant Bean Experience

 Today I’ve got something truly special to share—a heavyweight feature.

When it comes to coffee varieties, this is a Goliath Bourbon that most people have probably never even had the chance to taste. And as for the roaster, it’s none other than Zhan Coffee from Xiamen, which has long been in my personal Top 3 roasters. Beans roasted by Lao Zeng always carry a signature style: incredibly clean and precise. Clean to the point where you almost forget it’s a roasted product—there’s none of that typical “roasty” flavor. Instead, it’s crisp, refreshing, and effortlessly drinkable. Honestly, this is a blind-buy, no-regrets kind of coffee. As they say—Ferrari will always be Ferrari. Haha.

Today’s beans come from Finca Siberia in El Salvador. Despite the name, this “Siberia” isn’t about snow, but rather history—it’s a century-old estate dating back to the 1870s. The farm has been passed down through four generations of the Silva family and is a regular contender in the Cup of Excellence (COE), consistently earning top honors.

The name “Siberia” actually comes from the region’s early days, when transportation was difficult and the climate was unpredictable—harsh and remote, much like the real Siberia. Ironically, it’s precisely this challenging, ever-changing environment that makes it such an exceptional place for growing outstanding coffee.

Now let’s talk about the star of the show—Goliath Bourbon. If translated directly, it sounds like something out of mythology, and honestly, that’s not far off. It’s sometimes also called “Big Bourbon,” which is a bit more intuitive. This is a relatively new variety originating from El Salvador, known for its towering plants and unusually large coffee cherries.

Even after roasting, the beans themselves are noticeably massive—you can literally feel their size and density. They’re bold, full-bodied, and just… impressive. Haha.

Goliath Bourbon is a unique mutation, first discovered in 2015 at Finca Siberia by a farm technician who noticed ten unusually distinct coffee trees. Between 2016 and 2018, samples from these trees were sent to World Coffee Research in France for DNA analysis. The results showed that this is a Bourbon-derived variety—it carries Bourbon genetics, but isn’t a pure Bourbon strain.

The name “Goliath” reflects the plant’s massive size (true to its meaning of “giant”), while “Bourbon” highlights its genetic roots.

Botanically, Goliath Bourbon is easy to distinguish from standard Bourbon varieties. The trees are significantly taller, and their leaves are especially unique—some resemble typical Bourbon leaves, while others are even larger than those of Pacamara, a variety famous for its oversized leaves. The cherries themselves are also much larger than traditional Bourbon, firmly placing them in the “giant bean” category—hence the nickname “Big Bourbon.”

Flavor-wise, this variety is incredibly refined and expressive, with a personality all its own. Expect bold fruit-forward notes and a rich, juicy mouthfeel. When processed naturally, the fruitiness becomes even more pronounced—intense, vibrant, and highly vivid in character.

As of 2025, Goliath Bourbon has finally entered its first phase of large-scale production, making it a relatively “new arrival” in the coffee world. If you ever come across it, don’t hesitate—give it a try. It will absolutely surprise you.

To give you a sense of just how large these beans are, I even compared them to a Kenyan SL28 peaberry I had on hand—let’s just say… without comparison, there’s no damage. Haha. El Salvador’s Goliath Bourbon is bold, powerful, almost intimidating in appearance—yet surprisingly delicate and elegant in the cup.

Now, onto the tasting experience.

This particular lot is processed using the traditional natural method. The dry aroma after grinding is honestly shocking—in the best way possible. It’s overwhelmingly sweet, like pure honey. Intensely sugary, with explosive notes of floral nectar and tropical fruits. The sweetness is clean and pure, almost to the point where you feel like you could just eat the grounds straight.

At higher temperatures, the brewed cup starts off a bit flat—but give it a moment. As the temperature drops slightly, the acidity begins to shine, becoming bright and pleasantly lively.

The first thing that grabs your attention is the body—balanced, clean, and immediately engaging. You’ll notice citrus and white floral notes upfront, followed by a gentle, tea-like bitterness in the mid-to-late finish.

It’s genuinely delicious—so drinkable that you’ll find yourself finishing the cup in just a few sips.

What makes it truly special is this contrast: the dry aroma carries that signature sweet, fruity intensity of natural processing, yet the final cup delivers a clarity and cleanliness reminiscent of a washed coffee.

Colombia Coffee Breaks Record at $15,600 per Kilo — And It’s Not Geisha!

 On October 22, Café Granja La Esperanza, one of Colombia’s most prestigious coffee estates, hosted the 2025 Cumbres de Colombia Specialty Coffee Global Auction on the V-Auction platform. During the event, a lot of “Mavicure Hills – Laurina Natural” coffee beans set a new national record, fetching the highest price ever recorded for Colombian coffee.

The winning bid came from Brew92, a well-known Saudi Arabian specialty coffee company, at an astonishing $995.25 per pound (that’s $2,194.1 per kilogram, or roughly ¥15,600 RMB per kilogram of green beans). Only 13.2 pounds of this batch were available, totaling $13,137.30. As the saying goes—when Middle Eastern coffee connoisseurs step in, prices soar!

The winning variety, Laurina (also known as Bourbon Pointu, nicknamed the “slender Bourbon” because of its long, pointed bean shape), is prized for its naturally low caffeine content and exceptional flavor profile. It’s also extremely rare. Interestingly, this same variety won the Best of Panama (BOP) 2024 in the “Varietal Category,” achieving an eye-popping auction price of $8,040 per kilogram of green beans (around ¥57,300 RMB per kilogram) — more than three times the Colombian record! Only true coffee elites are willing to pay such a price for a cup of perfection.

Following Panama’s lead, Ethiopia, Yemen, and Colombia have all joined the “10,000-Yuan Club” this year — referring to green beans priced above ¥10,000 per kilogram. With prices like these, a single cup could easily cost several hundred yuan. Perhaps in the near future, a $1,000 cup of coffee will become just another luxury item in the daily life of the ultra-wealthy.

So tell me — how much do you usually spend on your daily cup of coffee? ☕