Colombia • Washed
Marlon BolañosAjí
pineapple • sage • cream soda
Ají from Marlon Bolaños' farm, The Three Brothers which he manages with his two brothers, Hemerson & Pedro in Acevedo, Huila. Though a relatively low intervention process with a short 12hr. fermentation time, the resulting profile is notably fruity with flavours of cream soda, pineapple and sage.
- Variety:
- Ají
- Location:
- Huila, Colombia
- Harvest:
- Feb 2026
- Processing:
- Washed (12hrs. in tanks after depulping)
- Cup Profile:
- fruity with cream soda and pineapple qualities as well as a gentle sage like herbality on cooling.
Brewing ideas
There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.
V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:40 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:00; gentle swirl to aid in even drawdown
finish around 2:40 depending on grinder and filters
We're using Abaca filters and grinding around 525um @900rpm on our Z2 80mm ULF burrs
Water:
Low ppm (Vancouver municipal water is about 23ppm, Maple Ridge is about 32ppm); or Lotus water Ultra Light (about 45ppm)/ TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date