Colombia Huila Satus Brayan Smith Aji Bourbon Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Huila Satus Brayan Smith Aji Bourbon Natural
Grape, Citrus, Peach, Minty lemon black tea, Juicy, Lemon black tea finish
Brayan Smith is a third-generation coffee producer from Huila, one of Colombia’s most renowned specialty coffee regions. His upbringing has given him a uniquely comprehensive perspective on the coffee industry. Raised on his maternal family’s farm, he developed a deep respect for the land and learned the values of care and humility from an early age. Meanwhile, through his paternal family, he gained exposure to processing, export, and the broader commercial side of coffee.
This fusion of hands-on farming experience and business insight has shaped his understanding that coffee is both a tradition and a craft that must continually evolve.
薩圖斯莊園Finca Satus, located in the Pitalito area of Huila, sits at elevations between 1,600 and 1,820 meters. Across approximately 5 hectares of dedicated coffee farmland, Brayan expresses his pursuit of exceptional varieties and distinctive flavor profiles.
Unlike traditional farmers, he focuses on cultivating rare varietals with unique flavor potential, including Geisha, Pacamara, Aji Bourbon, and Sidra.
Curiosity lies at the core of Brayan’s work. While he is passionate about exploring innovative processing methods and farm management techniques, he remains grounded in a fundamental principle: to express the true character of the land. Despite his experimental approach, he firmly believes in the power of tradition. At his farm, whether using washed, honey, or natural processes, no artificial additives are ever introduced. Through meticulous micro-lot management, he allows each varietal’s genetics and Huila’s terroir to shine in their purest form.
For Brayan, producing exceptional coffee is only part of the mission—equally important is creating opportunities for those around him. He sees his work as part of a greater journey that connects everyone involved, from the workers in the fields to coffee drinkers around the world. As he puts it:
“The pursuit of excellence is a long journey, but with the right people by your side, it is always worth taking.”
Arabica Coffee Variety – Bourbon Ají
Bourbon Ají is one of the most remarkable discoveries in Colombia’s Huila region in recent years. Its name originates from local farmers, who noticed that the cherries are slender and elongated like chili peppers, with a distinctive spicy aromatic character. However, don’t be misled by the name—it is not spicy in the cup.
Recent genetic analysis has revealed that it is not a traditional Bourbon mutation, but rather an Ethiopian landrace variety, genetically closer to rare cultivars such as Geisha. This heritage gives it an exceptionally elegant flavor structure.
In the cup, it often presents jasmine florals, white peach, and citrus sweetness, while its most captivating feature lies in the finish—a signature delicate spice note reminiscent of fresh ginger, lemongrass, or Earl Grey tea. This is a rare variety distinguished by its refined florality and complex, layered profile.
Coffee Variety Overview
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Natural Process, which are summarized below:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile. Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
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This coffee is harvested at peak ripeness, when the cherries reach a deep red color. Upon arrival at the processing station, leaves, branches, and unripe cherries are carefully removed. The cherries then undergo an initial 10-hour fermentation in tanks, followed by 48 hours of anaerobic fermentation in sealed plastic containers. Finally, the cherries are dried on outdoor concrete patios for approximately 18 days, completing the processing method.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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