Bourbon Ají – Jhonathan Gasca, Huila, Colombia

DAK is excited to introduce a standout addition to the lineup: a Bourbon Ají from Jhonathan Gasca in Colombia. On the cupping table, this coffee stunned DAK with its bright, juicy character—so much so, it was initially mistaken for a Kenyan.

Expect vibrant notes of red currant, tangerine, and black tea, wrapped in a silky texture and precise acidity.

Processing Overview
This lot is the result of a carefully layered anaerobic process designed to enhance sweetness and clarity:

1. Manual selection of fully mature cherries

2. 12-hour anaerobic cherry oxidation in plastic bags

3. 24-hour anaerobic fermentation (whole cherry)

4. Dry pulping using minimal water

5. 24-hour anaerobic fermentation (pulped coffee)

6. Light washing to remove remaining mucilage

7. Sun drying for 3–4 days, with cherries turned 3–4 times daily under soft sunlight

8. Final drying in a mechanical silo for consistency

Bourbon Ají is a relatively rare varietal, and in this expression, it shows stunning clarity and character. A beautiful representation of Jhonathan Gasca’s work and a coffee DAK is proud to share.

Flavour Notes: Red Currant, Tangerine, Black Tea

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.