Gerson Mora Bourbon AJI

Mora Bourbon AJI

PRESTIGE

Caramel | Chocolate | Floral

Caramel and chocolate meet delicate floral notes in this washed Bourbon Aji selection from Gerson Mora at Villa Pastora, in Palestina, Huila, Colombia. The supplier’s sample roast revealed caramel and chocolate aromas, sweet aromatics, and a clean aftertaste: a profile that pairs familiar sweetness with a more delicate aromatic dimension.

Make time for a slow pour-over and explore the interplay of chocolate, caramel, and florals as the cup cools. This is a coffee with a family story behind it, shaped by three generations of cultivation and careful attention to processing.

About the Producer

Villa Pastora’s story began in the 1980s, when Gerson’s paternal grandmother, Pastora Anacona, planted the farm’s first coffee trees. Named in her honour, the farm has remained at the heart of the Mora Ortega family’s coffee-growing tradition for three generations.

Gerson’s father, Álvaro Mora, has played a central role in expanding that legacy. Today, the eight-hectare farm focuses on differentiated coffees, with quality and the appreciation of the people drinking them taking priority over accolades.

Villa Pastora also supports its surrounding coffee-growing community. The farm employs eight local workers and provides fermentation and drying services to neighbouring growers who lack the infrastructure of their own. For Álvaro and Gerson, the farm is both a livelihood and a family heritage to carry forward.

Processing

For this washed lot, only ripe cherries are collected. They are floated for selection, then depulped and fermented in bags for 72 hours. The coffee is subsequently dried on patios for 16 days. These are the lot-specific processing details supplied for this Bourbon Aji selection.

Coffee Details

• Country: Colombia
• Region: Palestina, Huila
• Producer: Gerson Mora
• Farm: Villa Pastora
• Variety: Bourbon Aji
• Process: Washed
• Fermentation: 72 hours in bags after depulping
• Drying: 16 days on patios
• Lot: 3-3893-00182

In the Cup

Aromas: Caramel and chocolate.
Flavours: Caramel, chocolate, sweet aromatics, and floral notes.
Aftertaste: Clean.

These sensory notes come from the supplier’s sample roast. Your experience will vary with roast development, brewing method, water, and recipe.

Extraction Recommendation

POUR OVER
Brew ratio: 55–60g of coffee per litre of water
Target brew time: approximately 3 minutes
Water temperature: 92–94°C

Use this recipe as a starting point, then adjust your grind and ratio to find the balance of sweetness and aromatic clarity you enjoy.