Regular price ¥4,000
Unit price per
Producer：Smallholder farmers
Area：Pitalito, Huila
Altitude：1,700 - 1,750m
Varietal：Pink Bourbon
Process：Honey Double Fermentation , Processed by Luis Marcelino
Flavor notes：Pink Grapefruit, Passion Fruit, Raspberry, Aloe, Bright Acidity, Juicy, Round, Complex
＜Aroma Nativo＞
Recently, you may have seen the name Aroma Nativo appearing more often in coffee shops. Rather than being a single farm, Aroma Nativo is a collective that purchases coffee cherries from various farms and processes them independently. Based in the Huila region of Colombia with an office in Bogotá, they source cherries primarily from three farms in the Acevedo area of Huila, carrying out all processing themselves.
In Colombia, there are several organizations that buy and process cherries, but many of them mix cherries from different farms and harvest dates during processing. In contrast, Luis Marcelino of Aroma Nativo takes a highly detailed approach — managing each batch by harvest date and variety, and carefully selecting processing methods best suited to each coffee. This precision allows him to highlight the unique characteristics of every variety and farm, resulting in remarkably high-quality coffees.
For rare varieties separated by farm plots or harvest lots, Aroma Nativo employs fermentation techniques using selected yeasts or mosto (fruit juice), producing coffees with vibrant, tropical, and berry-like fruit notes. In recent years, the exceptional quality of their coffees has even led to their use in the World Barista Championship (WBC).
If you’d like to learn more, the haiz coffee import note provides an excellent and easy-to-understand summary — definitely worth a read.
＜Honey Double Fermentation＞
Just like our signature line “TOMODACHI”, this coffee also undergoes two stages of anaerobic fermentation — a true Double Anaerobic Honey Process. After the first anaerobic fermentation, the cherries are pulped, and the parchment coffee is fermented a second time in the same tank. Unlike TOMODACHI, however, this lot uses added yeast — not just the indigenous microorganisms present on the cherries — resulting in a fermentation process precisely controlled by Luis Marcelino to create a unique and richly layered flavor profile.
This is already our fourth time roasting beans from Aroma Nativo, and even in their green state, the beans give off a sweet, floral aroma that fills the air. From the moment we open the bag, we can’t help but want to preserve that one-of-a-kind flavor in the final roast. Since this lot had a slightly higher moisture content, we applied solid heat early on to encourage development, carefully controlling the period around first crack to ensure both sweetness and complexity were preserved.
When opening the roasted batch for hand-picking, a burst of fruit-candy-like fragrance fills the space — bright and vivid, almost as if the aroma had color. In the cup, it’s a lively explosion of citrus, tropical, and berry flavors that unfold beautifully as you drink. Personally, what I love most is that, despite its vibrant and expressive character, the texture remains balanced and the sweetness lingers even as the coffee cools. It’s a favorite at international events — a cup that perfectly balances brightness and elegance.