707 Colombia Aroma Nativo Pink Bourbon

Flavor Notes

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 you may have started to see more often in specialty coffee shops. Rather than a single farm, it is a project that sources coffee cherries from multiple farms and carries out its own processing. Aroma Nativo operates a processing plant in the Huila region and an office in Bogotá, Colombia.

Acevedo, located in the eastern range of the Colombian Andes, was once known as a dangerous area under the control of groups such as M-19 and FARC. However, over the past six years, security has improved dramatically, and the region has transformed into a welcoming place for visitors. With its exceptional microclimate and terroir, it is now widely recognized as a “paradise” for Colombian specialty coffee.

Aroma Nativo sources cherries from three farms in this region and processes them independently. While many similar organizations in Colombia typically blend cherries from different farms and harvest dates, Luis Marcelino of Aroma Nativo carefully manages each lot by harvest date and variety. By selecting the most suitable processing method for each lot, he aims to highlight the unique characteristics of each variety and farm.

Aroma Nativo coffees are known for their vibrant and expressive fruit character, reminiscent of tropical fruits and berries. Through controlled fermentation using yeast and mosto (fruit juice), they create distinctive and complex flavor profiles. In recent years, their coffees have even been featured in the World Barista Championship (WBC), reflecting their exceptional quality.

This lot is made exclusively from carefully selected, fully ripe Pink Bourbon cherries.

The process is a Honey Double Fermentation.

First, the cherries undergo a controlled anaerobic fermentation. After pulping, a second fermentation takes place in barrels using native microorganisms and selected yeast strains, with the mucilage left intact to enhance the flavor complexity. The coffee is then dried on raised beds for 12 days, followed by a three-month stabilization period under carefully controlled temperature conditions to preserve quality and improve durability.

This coffee delivers an immediate burst of vivid fruitiness, both on the nose and palate. We have roasted it light to highlight its unique character. Due to its relatively high moisture content (just under 12%), we applied sufficient heat early in the roast to ensure proper development. As the timing of first crack can be subtle with this coffee, we carefully reduced the heat and relied on aroma cues to determine the perfect endpoint.

Even from the valve of the coffee bag, an intense fruity aroma escapes. At a recent event in Hong Kong, we prepared this coffee as cold brew, and it tasted like a fruit-filled sangria—so delicious and refreshing that it was hard to stop drinking. It’s something we look forward to enjoying at home as the weather gets warmer.

Whether served hot or cold, expect a juicy and complex cup with notes reminiscent of orange, lychee, and blueberry. The sweetness lingers long after each sip, surprising you again and again. While vibrant and expressive, the cup is supported by a rich sweetness and smooth texture, making it enjoyable even as it cools.

We invite you to take your time and experience the unique world of Aroma Nativo.