Aroma Nativo RY 491 HH

For this exceptional batch, we have selected by hand the most ripe striped Bourbon cherries, thus guaranteeing optimal quality. Striped Bourbon is a rare traditional mutation of Bourbon, this variety features distinctive red cherries with visible orange stripes along the fruit and offers a cup with a fruity flavor, floral elegance and vibrant complexity.

These cherries underwent a complex fermentation process in a rigorously controlled anaerobic environment, followed by depulation. They were then dried for a few days in order to reach the optimal humidity level before being rehydrated in fermentation tanks thanks to selected yeasts and bacteria.

Finally, after this meticulous process, the coffee is returned to the raised drying beds.

Drying time:

11 days on drying beds raised in the sun, followed by an essential stabilization phase of 2 months in a rigorously controlled temperature environment, ensuring optimal conditions for the preservation of quality and the improvement of conservation. For four years, Aroma Nativo has been forging links between Colombian coffee producers and roasters from around the world. 

This year, Luis Marcelino, founder of Aroma nativo, goes even further in launch of the Veci project: a collaborative coffee production between producers who have good agronomic practices but who lack infrastructure, farm space to process their coffee. Aroma Nativo brings the knowledge and treatment facilities located in the south of Huila and the department of Quindio.