SEY Coffee - William Ortiz, Washed Bourbon Aji | Colombia
Description
Colombia — William Ortiz La Cabaña Aji (Washed)
Tastes Like — 🌹 Rose • 🫐 Açaí • 🍓 Ripe Raspberry
DETAILS
- Producer: William Ortiz
- Farm: La Cabaña
- Region: Pitalito, Huila, Colombia
- Varietal: Aji
- Process: Washed
- Altitude: 1,700 MASL
- Harvest: February 2026
- Size: 250g
INTRO
A first-time purchase of William Ortiz's Aji separation from La Cabaña in Pitalito — one of only a handful of Aji lots SEY have released over the years, and a variety they are actively exploring with great excitement. William has quickly established himself as one of Huila's most consistently exceptional producers, and this washed Aji is a compelling demonstration of why. In the cup: rose, açaí, and ripe raspberry.
THE PRODUCER
William Ortiz is a newer addition to SEY's ongoing exploration of Huila, currently in his second delivery — and already demonstrating the consistency that separates the very best producers from those who shine only once. Alongside this Aji separation, William grows Caturra, Pink Bourbon, and Chiroso at La Cabaña, each processed with the same meticulous attention to fermentation and drying that defines his approach.
Aji is a newer variety being cultivated primarily in Huila. Colloquially referred to as "Bourbon Aji", genetic testing has confirmed no relation to Bourbon — it is 100% Ethiopian Landrace, belonging to the Core Ethiopia group of varieties alongside Chiroso, Sidra, Gesha, and Pink Bourbon. While all share the same group, they maintain significant genetic differences. There is still much to learn about Aji's potential in Colombia, and lots like this — vivid, floral, and fruit-forward — suggest the exploration is well worth pursuing.
THE PROCESS
The Washed process at La Cabaña involves:
🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Flotation — Floated to further remove defects ⏳ In-cherry hold — Whole cherries held overnight before de-pulping 🔧 De-pulping — Outer skin removed after the resting period 🧪 Dry fermentation — Fermented dry for 36 hours 💧 Washing — Thoroughly washed after fermentation ☀️ Raised-bed drying — Dried on raised beds until moisture content reaches 10.5%
The 36-hour dry fermentation, preceded by an overnight in-cherry hold, is the defining step — the resting period begins developing complexity before de-pulping, and the extended dry fermentation then builds the vivid floral and berry character that defines this Aji, while the precise moisture target at drying ensures a clean, structured finish.
THE CUP
A rare and deeply compelling washed Aji from one of Huila's most promising young producers — rose florality, deep açaí richness, and ripe raspberry brightness in a clean, well-structured cup that hints at the extraordinary potential of this Ethiopian Landrace variety in Colombian soil. A coffee that invites further exploration.
Flavour Notes
🌹 Rose 🫐 Açaí 🍓 Ripe Raspberry
