Colombia Estrellas de Aji - Nano-lot Varietal Blend
COLOMBIA
ESTRELLAS DJ AJÍ - Regional Varietal Nano-lot Super Blend
FLORAL BERRIES, LILAC, TAMARIND, SWEET SPICE
BEAN DETAILS:
ORIGIN: Huila, Colombia
PRODUCER: Five smallholder producers
ELEVATION: 1600-2100 masl
VARIETY: Bourbon Ají (Ethiopian landrace lineage)
PROCESS: Anaerobic Fermentation Washed
TASTING NOTES: floral berries, tamarind, lilac, sweet spice
ROAST TYPE: Light
Farm Level
LAS ESTRELLAS DE AJÍ
Community Bourbon Ají Lot — Huila, Colombia
Lot Name: Las Estrellas de Ají
Region: Huila, Colombia
Variety: Bourbon Ají (Ethiopian landrace lineage)
Producers: Five smallholder producers
Process: Anaerobic Fermentation Washed
Drying: 2.5–3 weeks slow drying
Flavor Profile
An exceptionally expressive filter coffee with vibrant fruit and florals.
Berries • Lilac florals • Tamarind • Sweet spice
About the Lot
Las Estrellas de Ají — meaning “The Superstars of Ají” — is a community lot created to highlight small but exceptional Bourbon Ají microlots from long-term smallholder partners in Huila.
Many of these producers produce very small volumes — sometimes just 50–100 kg — which can be difficult to export individually due to dry mill logistics and shipping constraints.
Cleaning milling equipment between each micro-lot can take significant time and add cost, and some freight lines will not accept vacuum-sealed packaging commonly used for very small specialty lots. To ensure these coffees can still reach roasters, Las Estrellas de Ají was created as a curated community lot that brings together these tiny but exceptional coffees from trusted producers.
The Bourbon Ají Variety
Bourbon Ají is a relatively new and exciting variety gaining popularity throughout Huila. Many of the farmers contributing to this lot sourced seeds from Ildefonso Cordoba, who originally obtained them from another farm in the township of La Esperanza near Bruselas.
The cherries are distinctive — long and slender like a chili pepper — and they ripen to a deep chili-red color, giving the variety its name (ají means chili pepper).
Although it was originally believed to be related to Bourbon, genetic testing later revealed that the variety actually stems from an Ethiopian landrace lineage.
Producers have become increasingly interested in Bourbon Ají because of its strong cup quality and the trees’ apparent resistance to fungal diseases such as coffee leaf rust. The variety gained additional attention when a producer from Bruselas, José Salazar, placed 6th in Colombia’s Cup of Excellence with a Bourbon Ají coffee.
Processing
This lot is composed of coffee from five producers, each with slightly different fermentation approaches but a shared focus on careful cherry selection. All producers prioritize harvesting fully ripe cherries, the first step toward producing high-scoring coffees.
After harvest, cherries begin fermentation in sealed containers such as grain-pro bags or barrels. The cherries typically rest for 24–36 hours before being depulped.
The coffee is then placed in sealed fermentation vessels equipped with one-way valves, allowing gases to escape while maintaining anaerobic conditions. Fermentation typically continues for 36–48 hours before the coffee is washed.
After washing, the coffee is dried slowly under controlled conditions. Drying typically takes 2.5–3 weeks, allowing for even moisture reduction and helping preserve clarity and complexity in the cup.
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?