Regular price 874.00 ฿
Unit price per
Flavor Notes
Grape candy, Peach, Lychee, Prune,
Honey, Syrupy, Round, Long aftertaste
Beans
Farm : Smallholder farmers
Region: Pitalito, Huila
Altitude: 1,700-1,750 m
Varietal: Pink Bourbon
Processing: Honey Double Fermentation, Processed by Luis Marcelino
Roast Level
Light roast
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＜Aroma Nativo＞
“Aroma Nativo” is a name that has been appearing more and more frequently in specialty coffee shops recently. Rather than being a single farm, Aroma Nativo is a collective that purchases coffee cherries from various producers and carries out their own processing. They operate a processing plant in the Huila region of Colombia and have an office in Bogotá.
The area of Acevedo (San Adolfo), located in the eastern Cordillera mountain range where these farms are situated, was once considered a dangerous region under the control of groups such as M-19 and FARC. However, over the past six years, security has improved dramatically, and it has transformed into a region that warmly welcomes visitors. With its exceptional microclimate and terroir, it is now widely known as a “paradise of specialty coffee” in Colombia. Aroma Nativo sources cherries from three farms in this area and processes them at their own facility.
There are other groups in Colombia that also purchase cherries and process them independently, but many commonly blend cherries from different farms and harvest dates during processing. In contrast, Luis Marcelino of Aroma Nativo carefully manages cherries by harvest date and variety, selecting processing methods tailored to each lot in order to highlight the unique characteristics of both the cultivar and the farm.
Aroma Nativo coffees are known for their vibrant and clearly defined fruit-forward profiles, often reminiscent of tropical fruits and berries. These coffees are created by applying fermentation techniques using yeast and mosto (coffee cherry juice) to rare cultivars separated by farm block and harvest lot. In recent years, their exceptional quality has led to their coffees being used in the WBC (World Barista Championship).
Recently, Luis from Aroma Nativo and the team from Haiz Coffee Import visited our roastery. While tasting coffee together, we had the opportunity to hear directly about the philosophy behind Aroma Nativo and their dedication to quality. I had always been curious about lot names such as “PB1093 EFM,” and this time they explained the meaning behind them.
“PB” refers to the variety (Pink Bourbon), “1093” indicates the weight of cherries harvested on that day, and “EFM” represents the processing method.
In other words, simply by looking at the lot name, you can understand which variety was harvested, how much cherry was collected, and how the lot was processed. What impressed me even more was that Aroma Nativo separates and manages cherries not only by farm, but also by harvest date. Each lot is composed solely of cherries harvested on a single day.
Their selection standards are also extremely strict, using only perfectly ripe cherries. Through repeated and meticulous hand-sorting throughout processing, the final green coffee yield is said to be only around 17% of the original cherry weight.
“Using only perfectly ripe cherries.”
“Managing traceability on a day-by-day harvest basis.”
I was reminded that this uncompromising attention to quality is what creates the vivid and expressive fruit character so distinctive to Aroma Nativo coffees.
Currently, many of their lots do not disclose the farm names, but I also shared that I personally hope to learn more about those backgrounds in the future. I feel that the appeal of Aroma Nativo coffees lies not only in their flavor, but also in the philosophy and passion behind their quality-focused approach. That is why I hope to communicate not only the taste itself, but also who produces these coffees, under what conditions, and with what intentions.
We will continue learning from producers and importers alike so that we can share the stories, craftsmanship, and unique appeal of Aroma Nativo more deeply with our customers.
For this particular lot, only the ripest Pink Bourbon drupes (fully ripe cherries) were carefully selected. The process is a Honey Double Fermentation.
First, the cherries undergo a carefully controlled anaerobic fermentation. After this stage, the cherries are pulped. To further enhance the flavor profile, the coffee then undergoes a secondary fermentation inside barrels while still coated in mucilage, using native microorganisms and specially selected yeast strains. This creates Aroma Nativo’s uniquely rich and expressive flavor profile.
The coffee is then dried for eight days on raised beds. To preserve quality and improve stability, it subsequently undergoes a three-month resting and stabilization period in a temperature-controlled environment.
The previously released “707 Colombia Aroma Nativo Pink Bourbon” was harvested on September 18, 2025, while this lot was harvested on October 8, 2025. Although both lots use the Honey Double Fermentation process, there are subtle differences even in the aroma of the green coffee. Being able to enjoy the flavor differences from one harvest day to another is one of the unique charms of Aroma Nativo.
To showcase Aroma Nativo’s vibrant flavor profile, we roasted this coffee lightly once again. Since the moisture content was relatively high at just under 12%, we applied strong heat input from the early stage of roasting to encourage proper development. Wanting to highlight the difference in character compared to Lot 707, we finished this roast just 1°C higher, aiming to express a deeper purple-fruit character in the cup.