This Pink Bourbon coffee from Huila, Colombia, was sourced by Aroma Nativo from farmer Luis Marcelino. Grown at 1700-1750 meters altitude, the coffee undergoes a specialized double fermentation honey process. Ripe cherries are fermented in a controlled anaerobic environment, then depulped and fermented again with parchment and special yeast in fermenting tanks. After 12 days of parabolic sun drying, beans stabilize for two months under temperature control. The coffee is omni-roasted and displays flavor notes of passion fruit, raspberry, blackberry, and dates.
