Do you enjoy discovering rare coffees that challenge conventional notions of flavor? This Colombian coffee from the La Cabaña farm is a fascinating blend of South American terroir and wild Ethiopian genetics. In the cup, the aroma of roses unfolds immediately, accompanied by the juicy and deep fruitiness of açaí along with a sweet note of ripe raspberries. The result is an incredibly clean, light, and elegant pour-over with a sparkling acidity and a complex, almost tea-like character. A signature coffee from the Brooklyn roastery Sey Coffee that will delight any lover of ultra-light roasts and delicate, floral nuances.
Behind this lot is farmer William Ortiz, who farms in the renowned Colombian region of Pitalito in the Huila area. William grows several varieties on his farm, but this February 2026 harvest is dedicated to the rare Aji variety. Although it is locally nicknamed “Bourbon Aji,” genetic tests have revealed that it has nothing to do with pure Bourbon and is a 100% original Ethiopian variety (Ethiopian Landrace). It earned the name “Aji” (meaning chili pepper) because the fresh cherries on the bush have a slight scent of chili and pepper, although in the cup itself, pure fruity-floral elegance dominates .
The coffee was processed using the classic washed method, which fully highlights its genetic purity. The cherries were hand-picked at optimal ripeness, sorted in a water bath, and left whole overnight before hulling. This was followed by a 36-hour dry fermentation, after which the beans were washed and dried on African beds. Thisprecise process highlights the floral character and vibrant fruitiness, making every sip an unforgettable experience.
- Altitude: 1,700 m abovesea level