AROMA NATIVO | AJI HYDRO HONEY

Producer: Luis Marcelino (Aroma Nativo)
Region: Acevedo, Colombia
Variety: Aji (Ethiopian Landrace)
Process: Honey, Double Fermentation
Tasting Notes: Floral chaos, dried mango, guava

The Story
This is a coffee with serious character and a story to match. This double fermented honey Aji is a standout lot from Luis Marcelino, founder of Aroma Nativo and the driving force behind the Veci Project. For the past four years, Aroma Nativo has worked to connect under the radar Colombian coffee producers with top roasters around the world. The Veci Project is their next step: a collaborative production model where smallholders with solid farming practices but limited infrastructure partner with Aroma Nativo’s fermentation know how and processing facilities in southern Huila and Quindío.

This particular lot comes from one of those partnerships, and it’s a true expression of innovation and terroir. The Aji variety named by local farmers because of the spicy, chili-like aroma of its ripe cherries is actually a rare Ethiopian Landrace, confirmed through genetic analysis. It’s a perfect example of how Colombia’s diversity continues to surprise even seasoned coffee pros.

The Process
After harvesting and hand selecting only the ripest cherries, the Pink Bourbon variety goes through a double fermentation honey process. First, the whole cherries ferment anaerobically, unlocking deep fruit character. After pulping, the coffee enters a second fermentation in sealed barrels, where it’s inoculated with native bacteria and select yeasts a technique that adds complexity and a vibrant aromatic structure.

The coffee is then dried for 12 days in a parabolic sun dryer before being stabilized for 3 months in a temperature-controlled room, allowing the flavors to fully settle and develop.

This lot reflects everything we love about Colombia’s new wave of producers: creativity, collaboration, and cup profiles that keep us coming back for more.