Bourbon Ají | Honey | Huila – Colombia

bourbon ají from huila, colombia, processed using the honey method, which leaves some fruit mucilage on the bean during drying to add body and sweetness. gadejo coffee roasters sourced this single-origin lot from one of colombia's most celebrated coffee-growing departments. in the cup it moves from floral jasmine aromatics into layers of honey and honeycomb sweetness, then settles into milk and dark chocolate on the finish. the honey process means it responds well to filter brewing, where clarity lets those floral and sweet notes read cleanly, though it will also hold up in a cafetière if you want more body.