Wild

25,00

Origin: Huila, Colombia

Processed: Luis Marcelino, Aroma Nativo

Variety: Castillo

Process: Honey Lactic double fermentation

Altitude: 1600 m

Harvest: November 2023

Aromatic profile: Floral, honeysuckle, lemongrass



Coffee Description By Gaby

On our last trip to Colombia, we met Luis Marcelino, the founder of Aroma Nativo, and we had the opportunity to taste his coffees in his laboratory in Bogotá. The first thing we noticed was the organoleptic quality of the samples. We are therefore very proud to be the first to bring Aroma Nativo coffees to Italy!

In 2022, Luis launched “The Veci Project” (veci = diminutive for neighbour in Spanish), a collaborative production with coffee farmers who have good agricultural practices but lack coffee processing infrastructure. Aroma Nativo contributes with the creation of fermentation protocols and processing facilities located in Pitalito, Huila.

Process

After manually harvesting and selecting the ripe drupes, this Castillo variety passed through 120h anaerobic fermentation in cherry, then depulped and passed through a second fermentation for 36 hours in sealed barrels with inoculated geisha lactic bacteria. It is then dried for 12 days in a parabolic sun dryer, then stabilized for 3 months in a temperature-controlled room.

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