For this exceptional batch, only the ripest, hand-selected Aji cherries were selected. These cherries have undergone a complex fermentation process in a carefully controlled anaerobic environment, followed by pulping. They were then dried for a few days to reach the optimal moisture content before being returned to the fermentation tanks for rehydration with selected yeasts and bacteria. Finally, after this meticulous process, the coffee is returned to the raised drying beds for 15 days of drying in the sun, followed by an essential stabilisation phase of 3 months in a meticulously controlled temperature environment, ensuring optimal conditions to preserve quality and improve sustainability.

For the past four years, Aroma Nativo has been building relationships between Colombian coffee producers and roasters from all over the world. In 2022, Luis Marcelino, the founder of Aroma Nativo, went one step further by launching the Veci project, a collaborative coffee production initiative between coffee farmers who have good agronomic practices but do not have the on-farm infrastructure to process their coffee. Aroma Nativo contributes to this by buying their coffee cherries at a high price and using their fermentation knowledge and processing facilities located in Pitalito, Huila. Full traceability of all coffees is maintained, and they are not blended.

• Region: Acevedo, Huila
• Country: Colombia
• Elevation: 1,700 - 1,750 masl
• Variety: Pink Bourbon
• Process: Hydro Honey

Available in 250g bags.