QOL COFFEE COLOMBIA Aroma Nativo-Luis Marcelino

・Process For this special batch of coffee beans, we select only the most ripe pink bourbon coffee beans. They go through a meticulous fermentation process in a controlled anaerobic environment and are then de-fruited. To enhance the flavor, the parchment of the coffee beans is then fermented in a fermentation tank with unique indigenous strains and special yeasts, creating a unique and rich flavor.

・Drying Time After 14 days of parabolic sun drying, the coffee will enter a 2-month stabilization period, during which time the coffee will be processed in a strictly temperature-controlled environment to maintain its quality and increase its shelf life.

・About the Farm Over the past few years, Aroma Nativo has developed partnerships with unknown coffee growers in Colombia and world-renowned roasters. In 2022, founder Luis Marcelino took it a step further and launched the Veci Project, a co-production initiative to work with producers who have excellent agricultural technology but lack coffee processing infrastructure. Aroma Nativo purchases coffee cherries at a premium price and applies its fermentation technology to refine the coffee at its processing plant in Pitalito, Huila. Through this process, Aroma Nativo ensures full traceability of all coffees and never blends. We only deal in specialized micro and nano lots because we believe that every farm, every harvest week, produces a unique coffee.

・About varieties

Acevedo, in the San Adolfo Department in the Cordillera Oriental of Colombia, was once a red zone controlled by M19 and the FARC. However, over the past six years, the area has become relatively safe and, thanks to its unique microclimate and terroir, it is now recognized as Colombia’s specialty coffee paradise. It is also the birthplace of pink bourbon.

Aroma Nativo has a processing plant in Huila, Colombia, and an office in Bogota. They source their coffee beans primarily from three farms in Acevedo, Huila, and process them in-store.
In Colombia, there are also organizations like Luis that purchase coffee beans from farms and process them themselves, but Luis explained that most of them will mix coffee beans from different farms with different picking dates. He does not mix coffee beans from different farms, but carefully manages the picking dates and varieties, and uses a refining method suitable for each coffee, producing high-quality coffee while giving full play to the characteristics of the variety and farm. In addition to being a coffee producer, he also runs an export company that is responsible for importing coffee beans to France, playing an important role in connecting coffee farmers and roasters.

This coffee has been available in Asia (Japan, South Korea, Hong Kong) since last year, and after its debut at the WBC (World Barista Championship), it quickly attracted attention as a Colombian coffee brewed using a special refining method.

At Aroma Nativo, we ferment and refine rare varieties such as Geisha, Boubon Aji and Papayo, carefully selected according to the plot and harvest season, using yeast (Saccharomyces cerevisiae) and grape must (ferment).
This advanced refinement technology brews coffee with a unique flavor and a refreshing aftertaste, which won high praise in the competition.

In addition, we send our grape juice to research institutions to scientifically verify the components that affect fermentation, and we continue to conduct research to improve quality.