PHILOCOFFEA 707 COLOMBIA Aroma Nativo Pink Bourbon

In the specialty coffee world, the name Aroma Nativo is appearing with increasing frequency. It is not the name of a single farm, but an organization that purchases coffee cherries from various farms and specializes in its own post-processing. Aroma Nativo has a processing plant in Huila, Colombia, and its office is located in the capital, Bogotá.

Its partner farms are located in Acevedo (in San Adolfo), in the Cordillera mountain range of eastern Colombia. This area was once considered a dangerous zone controlled by guerrilla groups such as M-19 and FARC, but over the past six years, local security has greatly improved, and it has transformed into a welcoming community. With its excellent microclimate and terroir, it is recognized as a "specialty coffee paradise" in Colombia. Aroma Nativo currently sources coffee cherries from three local farms and refines them at its own facilities.

Although there are other organizations in Colombia that purchase cherries for processing, most blend cherries from different farms and different harvest dates. In contrast, Luis Marcelino, the head of Aroma Nativo, insists on meticulous management of harvest dates and varieties, and selects the most suitable processing method based on the characteristics of each batch of coffee, aiming to showcase the most original and highest quality aspects of the variety and farm.

A bright and distinct fruitiness reminiscent of tropical fruits and berries is a signature characteristic of Aroma Nativo. They create these astonishing works by applying yeast fermentation or must fermentation to rare varieties from different plots and batches. In recent years, its high quality has led to its frequent appearance on the WBC (World Barista Championship) stage.

This Batch: Pink Bourbon

This batch meticulously selects the ripest Pink Bourbon Drupe (fully ripe cherries). The processing method used is Honey Double Fermentation:

1. First Fermentation: Delicate fermentation in a controlled anaerobic environment, followed by pulping.

2. Second Fermentation: To further enhance the flavor, the coffee beans, with mucilage intact, are placed in barrels with indigenous microorganisms and selected yeasts for a second fermentation, thereby building a unique and rich flavor profile.

3. Drying and Maturation: After fermentation, the coffee is sun-dried on raised beds for 12 days. To improve quality stability and shelf life, it then undergoes a 3-month aging period in a precisely temperature-controlled environment.

Roasting and Flavor Profile

Many have surely been captivated by the intense and distinct fruitiness that immediately greets them. This time, we also used a light roast to present its iconic flavor. Due to the higher moisture content of the green coffee beans (close to 12%), we applied greater heat in the initial stages of roasting to ensure full bean development. As the sound of first crack for this bean is difficult to discern, we reduced the heat during the roasting process and carefully judged the optimal drop time by smell.

Upon opening the package, the fruity aroma wafts out from the one-way valve. At a recent exhibition in Hong Kong, we made cold brew with these beans, and the taste was uncannily similar to Sangria, bursting with fruit, making one long to drink it by the gulp. Once the weather gets warmer, everyone should definitely try it at home!

Of course, hot brewing also reveals a lively fruitiness. The flavor profile is complex and distinct, reminiscent of juicy orange, lychee, and blueberry. With every sip, the long, sweet aftertaste will surprise you. This is a coffee with a powerful impact, yet it is supported by a solid sweetness and body, remaining delicate even when cooled.

Please slowly savor the unique flavor world of Aroma Nativo.