Aroma Nativo RY 1120 EFM

For this exceptional lot, the ripest striped Bourbon cherries were hand-selected to ensure optimal quality. Striped Bourbon is a rare traditional mutation of Bourbon. This variety features distinctive red cherries with visible orange stripes and produces a cup with fruity flavour, floral elegance and vibrant complexity.

The cherries underwent meticulous fermentation in a controlled anaerobic environment, followed by depulping. To enhance the aromas, the mucilage-coated beans were then fermented in barrels with indigenous bacteria and specific yeast strains, creating a rich and distinctive flavour profile.

After this meticulous process, the coffee was returned to raised drying beds. It was dried for 10 days in the sun, followed by an essential 2-month stabilisation phase in a rigorously temperature-controlled environment to preserve quality and improve shelf life.

For four years, Aroma Nativo has been building connections between Colombian coffee producers and roasters around the world. This year, Luis Marcelino, founder of Aroma Nativo, is taking things further by launching the Veci project: collaborative coffee production between producers with good agronomic practices but without the infrastructure and on-farm space to process their coffee.

Aroma Nativo provides the knowledge and processing facilities located in southern Huila and the department of Quindio.