AROMA NATIVO | PINK BOURBON EFM

Producer: Luis Marcelino, Aroma Nativo
Region: Acevedo, San Adolfo, Huila, Colombia
Variety: Pink Bourbon
Process: Honey double fermentation (EFM)
Altitude: 1,600–1,700 masl
Tasting Notes: elderflower, lychee, mango

This exceptional Pink Bourbon was processed using Aroma Nativo’s EFM protocol, short for Extended Fermentation Method. The ripest cherries were selected and underwent an initial fermentation in an anaerobic environment, still in the whole drupe. After pulping, the coffee was fermented again in sealed barrels with native bacteria and carefully selected yeast, enhancing both sweetness and complexity.

Once fermentation was complete, the coffee was dried under parabolic sun dryers for 14 days and stabilized for three months in a temperature-controlled room. The result is a beautifully layered honey coffee with vibrant fruit character, silky texture, and a delicate floral finish.

Founded by Luis Marcelino, Aroma Nativo continues to connect skilled but often overlooked Colombian farmers with roasters worldwide. Through projects like Veci, Luis provides producers with access to advanced fermentation techniques and modern processing facilities in Huila and Quindío. This collaboration allows each farmer’s terroir to shine through in innovative, high-quality lots like this Pink Bourbon EFM, grown in the birthplace of the variety itself.

Recommended freezing time: 10 to 12 days for optimal flavor development.