Javier Alvear Ají - Colombia

Javier Alvear Ají coffee comes from the Huila region, Colombia, exactly from Javier Alvear's farm, located at an altitude of 1800 meters above sea level. This coffee is produced through a meticulous washing process and uses the Bourbon Ají coffee variety, a mutation endemic to the area with Ethiopian origin. The harvest of this coffee took place in 2023, and its traceability dates back to the dedication and experience of several generations of the Alvear family in coffee production in Huila.

The Ají varietal is very characteristic, with a soft spicy and fruity character. Its tingling reminds us of cinnamon, sweet and spicy at the same time. It has a soft acidity of wild fruits and nectarine, and a medium body.

It is a brilliant and exceptional coffee.

For the espresso: You can prepare it in your Italian coffee maker or if you have an espresso maker.

Use 17 grams of dry coffee to extract 45 grams in total, in a time of 26 to 29 seconds.

Variables to take into account:
KB90
Mill: Mahlkonig E68S
Baskets: VST 17gr
Pentair water 75ppm
Pressure: 7bar

For the filter:
We use 18 grams of ground coffee and 300 grams of water at 92 ºC, in a total time of 2'25". We make 5 pours:

We pour 50 gr of water in 30
We pour 50 gr of water up to 1.15
We pour 50 gr of water up to 1'45"
We pour 80 gr of water up to 2'15"
Pour 70 gr of water up to 2.25
Variables to take into account:

METHOD: Orea
MILL: EK43
WATER: 70 ppm