An intriguing coffee from Colombia that captivates not only with its flavor but also with its origin. Ovni Coffeepresents the Bourbon Aruzi variety, a rare genetic variation of the traditional Bourbon, processed using the washed method. The resulting cup unfolds floral notes of coffee blossom and hibiscus, complemented by juicy melon, fresh lime, and a delicate cocoa aftertaste that lingers pleasantly.
The Bourbon Aruzi variety is a genetic anomaly—a mutation of the Bourbon variety that was recently discovered in the Colombian department of Cauca and whose DNA traces back to the Ethiopian Landrace variety, the ancestor of all Arabica varieties. This anomaly unfolds in all its glory in the cup, combining the floral aroma of the Ethiopian lineage with the juicy tropical aroma typical of Colombian coffees. William Olivera grows this rarity at the Finca Vila Nueva farm in the town of Nátaga in the department of Huila, at an altitude of nearly 2,000 meters above sea level on volcanic soil. The cool Andean climate slows the ripening of the cherries, concentrating the sugar and deepening the complexity of the flavor. His washing process removes everything, leaving only the aroma of the variety and the terroir. A direct link from the Ethiopian highlands to the Colombian mountains, which you can taste in every sip of this coffee.
In the washed method, the cherries first pass through a pulper, which removes both the skin and the pulp. The remaining green beans, with traces of pulp still attached, are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove residual sugar. The coffee is then sun-dried on concrete surfaces or raised beds. In some cases, mechanical dryers are used if outdoor conditions are unsuitable. The resulting coffee processed using this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1,850–1,960 mabove sea level