Introduction:Aji chili coffee has recently become a hot topic in the specialty coffee scene. What exactly is its relation to Geisha and Bourbon? Does it truly have a spicy flavor? This article takes an in-depth look at this washed Aji chili lot from Colombia’s División del Norte Estate, exploring everything from its variety origin and genetic identification to actual cupping performance — giving you a comprehensive understanding of this unique coffee’s background and flavor profile, along with practical roasting and brewing references.

In recent years, a highly eye-catching variety has emerged in the specialty coffee market — Aji chili coffee. Many coffee enthusiasts are curious: which variety does it actually belong to? Is it Bourbon or Geisha? Why is there the word "chili" in its name? Even more intriguing is whether this coffee truly delivers a spicy taste. To answer these questions, we obtained a batch of washed Aji chili beans from Colombia’s División del Norte Estate, analyzing this mysterious coffee step by step — from its varietal history and genetic research to actual cupping — to uncover its true identity.

First, why is this coffee called "chili"? In fact, "Aji" means "red chili pepper" in Spanish, and the name comes from its uniquely spicy aromatic profile. According to available information, this coffee first appeared in the 2021 Colombia Cup of Excellence (COE) competition, where it scored 89.32 and ranked sixth in the washed category. It was grown by the Lasso family at La Guaca (Pitalito Jewel Estate) in Huila Province, owned by Jose Herman Salazar. It is said that Jose noticed certain coffee cherries emitting a strong scent reminiscent of chili peppers, so he named it "Ají Bourbon," as the farm mainly grew Pink Bourbon at the time.

However, is this so-called "Ají Bourbon" really a Bourbon variety? During the 2021 COE competition, judges found that it was an undocumented variety. Subsequent genetic testing and comparison with thousands of samples in the CATIE database revealed that it is not Bourbon, nor is it any known registered variety. It is speculated to possibly originate from a local Ethiopian landrace. As a result, the COE officials ultimately removed the term "Bourbon" from the name, leaving only "Aji."

It wasn’t until March 2022 that a more detailed chromosomal analysis report came out — with surprising results. This coffee turned out to be a hybrid of Congo Gesha and Ethiopian Gesha. Experts pointed out that its chromosomal characteristics closely resemble those of Congo Gesha, but it also contains some gene fragments found only in Ethiopian Gesha, leading to the theory that Aji might be a cross between the two. For this reason, some later began referring to this coffee as "Ají Gesha." However, since early growers and the market were already accustomed to the name "Ají Bourbon," that name continues to circulate.

So, does this coffee dubbed "chili" actually taste spicy? According to the coffee farmers who first encountered these beans, crushing them produced a sensation similar to chopping red chili peppers, even causing slight irritation to the eyes and nose. During cupping, flavors of black pepper, red chili, and spices could be detected. While reading these descriptions may evoke a sense of "heat," whether the actual flavor is truly that intense can only be confirmed through personal tasting.

In terms of roasting, considering this coffee’s rich acidity and unique aromatic traits, we opted for a medium-light roast. The goal was to preserve more volatile aromatic compounds while also highlighting the nutty and spicy notes brought out during caramelization. During actual cupping, even before grinding, a faint green chili aroma could be detected; after grinding, the scents of black pepper and cloves immediately hit the nose, followed by the fresh floral notes of white chamomile and lavender — the overall aromatic profile is remarkably distinctive.

Upon tasting, the first impressions are the bright and refreshing acidity of mint, lemongrass, and lemon, with a smooth and vibrant mouthfeel. As the temperature slightly drops, the juicy texture of peach flesh emerges, offering a luscious fruit experience, while the finish leaves a hint of maple sweetness. As the coffee cools further, spice-driven flavors such as black pepper and cinnamon begin to dominate, accompanied by a subtle anise-like aftertaste. Although no distinct "spiciness" is clearly perceived, the overall complexity and uniqueness of the flavor profile are indeed impressive.

In summary, although the name "Aji chili coffee" includes the word "chili," its true appeal lies in its complex and refreshing aromatic expression, along with its unique acidity and spice notes. The genetic background of this coffee is also quite special — it is a hybrid of Congo Gesha and Ethiopian Gesha, rather than a traditional Bourbon variety. If you’re a coffee enthusiast who enjoys trying novel varieties and exploring different flavor profiles, Aji chili coffee is definitely worth a try. However, do note that this coffee is not commonly available in large commercial quantities. If you want to taste it, it’s best to seize the opportunity.

The above content is compiled by CoffeeHunters, a coffee news website.