ASCEND - Colombia

Colombia, Huila
Varietal: Bourbon Aji
Process: Natural
Altitude: 1750masl

Produced by Néstor Lasso alongside his brother Adrián and partner Jhoan Vergara, this Bourbon Ají lot comes from El Diviso, a farm located in Pitalito, Huila, Colombia at 1,750 metres above sea level. Processed using an advanced natural method, the handpicked cherries undergo a 24 hour open air oxidation followed by two distinct 48 hour anaerobic fermentation stages in sealed tanks and bags. A controlled thermal shock is then applied to lock in aromatics before the cherries undergo a slow 15 to 20 day solar drying process and a final 20 to 30 day resting period to stabilize the lot.