

Aroma Nativo [Competition]
100g
Taste notes: White Peach, Aloe, Honey, Whey
Processed by: Aroma Nativo, Luis Marcelino
Origin: Colombia, Huila, Pitalito
Variety & Product number: Pink Bourbon - 1016 EFM
Altitude: 1700-1750 masl
Process: Honey Double Fermentation
Lot size: 130kg Nano Lot
Roasted for: Omni
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Process
Only the ripest cherries of Pink Bourbon were collected for this special lot. The cherries will then go through a controlled anaerobic environment for a careful fermentation process, after which they get depulped. For increasing the aroma, the parchment together with pre-exsisting bacteria and a unique strain of a special yeast will be fermented in a fermenting tank to create unique, rich flavors.
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Drying time
After 12 days of Parabolic sun drying, the beans are going through a two-month long stabilysing period. For maintaining the quality and improving durability, the beans are being processed under a strict temperature controlled environment.
_
Farm
In the last few years, Aroma Nativo has built relationships between unknown Colombian farms with renowned roasters around the world. Founder Luis Marcelino has formed an initiative project called the Veci Project in 2022, in which they collaborate with producers who have high farming technologies but lack the processing infrastructure. Aroma Nativo buys their coffee cherries with high price and processes it based on fermenting knowledge.
Aroma Nativo is able to trace each coffee and doesn‘t do blending. They believe that each farm and harvest week has a unique characteristics and thus only have micro and nano lots.
_
Variety
The area Acevedo in Huila, Colombia, was once a red zone ruled by M19 and FARC. This has changed in the past six years and it has grown to a relatively safe, from the industry known as the Colombian specialty coffee paradise due to its unique micro climate and terroir. The area is also known as the origin of the variety Pink Bourbon.
100g
Taste notes: White Peach, Aloe, Honey, Whey
Processed by: Aroma Nativo, Luis Marcelino
Origin: Colombia, Huila, Pitalito
Variety & Product number: Pink Bourbon - 1016 EFM
Altitude: 1700-1750 masl
Process: Honey Double Fermentation
Lot size: 130kg Nano Lot
Roasted for: Omni
_
Process
Only the ripest cherries of Pink Bourbon were collected for this special lot. The cherries will then go through a controlled anaerobic environment for a careful fermentation process, after which they get depulped. For increasing the aroma, the parchment together with pre-exsisting bacteria and a unique strain of a special yeast will be fermented in a fermenting tank to create unique, rich flavors.
_
Drying time
After 12 days of Parabolic sun drying, the beans are going through a two-month long stabilysing period. For maintaining the quality and improving durability, the beans are being processed under a strict temperature controlled environment.
_
Farm
In the last few years, Aroma Nativo has built relationships between unknown Colombian farms with renowned roasters around the world. Founder Luis Marcelino has formed an initiative project called the Veci Project in 2022, in which they collaborate with producers who have high farming technologies but lack the processing infrastructure. Aroma Nativo buys their coffee cherries with high price and processes it based on fermenting knowledge.
Aroma Nativo is able to trace each coffee and doesn‘t do blending. They believe that each farm and harvest week has a unique characteristics and thus only have micro and nano lots.
_
Variety
The area Acevedo in Huila, Colombia, was once a red zone ruled by M19 and FARC. This has changed in the past six years and it has grown to a relatively safe, from the industry known as the Colombian specialty coffee paradise due to its unique micro climate and terroir. The area is also known as the origin of the variety Pink Bourbon.
100g
Taste notes: White Peach, Aloe, Honey, Whey
Processed by: Aroma Nativo, Luis Marcelino
Origin: Colombia, Huila, Pitalito
Variety & Product number: Pink Bourbon - 1016 EFM
Altitude: 1700-1750 masl
Process: Honey Double Fermentation
Lot size: 130kg Nano Lot
Roasted for: Omni
_
Process
Only the ripest cherries of Pink Bourbon were collected for this special lot. The cherries will then go through a controlled anaerobic environment for a careful fermentation process, after which they get depulped. For increasing the aroma, the parchment together with pre-exsisting bacteria and a unique strain of a special yeast will be fermented in a fermenting tank to create unique, rich flavors.
_
Drying time
After 12 days of Parabolic sun drying, the beans are going through a two-month long stabilysing period. For maintaining the quality and improving durability, the beans are being processed under a strict temperature controlled environment.
_
Farm
In the last few years, Aroma Nativo has built relationships between unknown Colombian farms with renowned roasters around the world. Founder Luis Marcelino has formed an initiative project called the Veci Project in 2022, in which they collaborate with producers who have high farming technologies but lack the processing infrastructure. Aroma Nativo buys their coffee cherries with high price and processes it based on fermenting knowledge.
Aroma Nativo is able to trace each coffee and doesn‘t do blending. They believe that each farm and harvest week has a unique characteristics and thus only have micro and nano lots.
_
Variety
The area Acevedo in Huila, Colombia, was once a red zone ruled by M19 and FARC. This has changed in the past six years and it has grown to a relatively safe, from the industry known as the Colombian specialty coffee paradise due to its unique micro climate and terroir. The area is also known as the origin of the variety Pink Bourbon.
We roast sundays and ship mondays.