Aroma Nativo Double Ferment Pink Bourbon
State of the art coffee from Luis Marcelino’s Veci Project - a collaborative coffee production initiative between Aroma Nativo and smaller unknown coffee farmers who have great agronomic practices but lack the infrastructure to process their coffee.
This lot underwent Aroma Nativo’s Double Ferment processing. Only the ripest pink bourbon cherries are selected, then fermented in an anaerobic environment, then pulped. The coffee then undergoes a second fermentation in sealed casks with the introduction of native bacteria and yeasts before being sundried with the mucilage left on for 12 days.
We get a super vibrant and bright pink bourbon that tastes of white peaches, grapefruit, and tart green apples, with lemongrass on the nose, all without tasting funky in the slightest. Impressive.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
State of the art coffee from Luis Marcelino’s Veci Project - a collaborative coffee production initiative between Aroma Nativo and smaller unknown coffee farmers who have great agronomic practices but lack the infrastructure to process their coffee.
This lot underwent Aroma Nativo’s Double Ferment processing. Only the ripest pink bourbon cherries are selected, then fermented in an anaerobic environment, then pulped. The coffee then undergoes a second fermentation in sealed casks with the introduction of native bacteria and yeasts before being sundried with the mucilage left on for 12 days.
We get a super vibrant and bright pink bourbon that tastes of white peaches, grapefruit, and tart green apples, with lemongrass on the nose, all without tasting funky in the slightest. Impressive.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
State of the art coffee from Luis Marcelino’s Veci Project - a collaborative coffee production initiative between Aroma Nativo and smaller unknown coffee farmers who have great agronomic practices but lack the infrastructure to process their coffee.
This lot underwent Aroma Nativo’s Double Ferment processing. Only the ripest pink bourbon cherries are selected, then fermented in an anaerobic environment, then pulped. The coffee then undergoes a second fermentation in sealed casks with the introduction of native bacteria and yeasts before being sundried with the mucilage left on for 12 days.
We get a super vibrant and bright pink bourbon that tastes of white peaches, grapefruit, and tart green apples, with lemongrass on the nose, all without tasting funky in the slightest. Impressive.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Pink Bourbon
Colombia
Acevedo, Huila
Aroma Nativo/Smallholders
Luis Marcelino
1600 MASL
Double Fermentation
Parabolic Natural
Glitch | Tokyo, Japan