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Aji Washed – Data Sheet

– Coffee name: Aji Washed
– Grade: Product of Colombia

– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.850 m.a.s.l

– Varieties: Aji
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic

– Notes: ​Nectarine, Licorice, Ginger, Lemongrass, Lychee, Papaya, Sugar Cane, Peach, Delicate, Clean, Structures, Rounded, Complex and Bold
– SCA Score: >87

Aji Washed Process

Step 1:

  • Floating, Manual selection of picked cherries, only ripe berries are chosen.
  • Anaerobic fermentation in bags or containers, for 24 hours. At an average temperature of 18 and 16°C
  • Coffee cherries are then transferred to pulping tanks or hoppers, carrying out a 20-hour oxidation.
  • Coffee cherry leachate/Mossto collection

Step 2: Pulping of coffee

Step 3:

  • Coffee with mucilage goes for a 20-hour oxidation process, and leachate is added.
  • The leachate is added to continue with a submerged fermentation at a temperature of 39C for 12 hours, recirculating the leachate, and leaving the coffee beans with mucilage on.
  • To stop the fermentation, a thermal shock is done by washing the coffee with hot water (65 to 70 C).

Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 18 to 24 days, allowing up to 11% humidity

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