AROMA NATIVO GESHA

The first aromas are intense with tropical fruit. In a complex profile, expect notes of cantaloupe, lychee, lemongrass, and elderflower. The ripe, creamy body is balanced by sparkling acidity, like fresh lemon sorbet.

Over the past few years, Aroma Nativo has been building connections between undiscovered Colombian coffee farmers and roasters from around the world.

Aroma Nativo founder Luis collaborates with undiscovered Colombian producers who produce high quality coffee cherries but lack their own processing infrastructure. The cherries are purchase at at a high price, before undergoing innovative processing at the Aroma Nativo facilities in Pitalito, Huila. Throughout this process, Luis maintains full traceability of all the coffees, never blending lots and building on the hard work of the farmers.

Located in the eastern cordillera of Colombia, the region was previously considered a red zone under the control of the M19 and FARC. Over the past six years, significant progress has been made in terms of safety, making it a now welcoming destination for visitors. This region is now renowned as the Specialty Coffee Paradise of Colombia, attributed to its exceptional microclimate and terroir.

After selection by hand, this Gesha lot underwent a special fermentation, unique to Aroma Nativo. First, the whole cherries undergo anaerobic fermentation. They are then pulped before a second stage of fermentation in barrels. Lactic bacteria from a previous fermentation is added to intensify the fermentation that takes place. After fermentation, the beans are dried for 15 days in a parabolic dryer, followed by a 3-month stabilisation period in a temperature-controlled room.