Cherry Bloom. Café de Colombia

About This Coffee

This Colombian coffee from Huila is produced by Alexis Silva and Alberto Gutiérrez at altitudes between 1,600-1,900 meters above sea level. The varieties are Castillo and Caturra, processed using Honey with Carbonic Maceration and co-fermentation methods. The coffee undergoes a unique process where depulped cherries from local producers receive 12 hours of aerobic fermentation before being combined with commercial cherry concentrate and a proprietary solution at Los Patios processing facility. This fermentation and absorption phase lasts 2 days, followed by 12-16 days of monitored drying. The flavor profile features black cherry, blueberries, raspberries, and blackberries.

Origin

Huila (Colombia)

Flavor Notes

Blackberry, Raspberry, Blueberry, Black Cherry, Blueberries, Raspberries, Blackberries

Roast Level

—

Processing

Black Honey Carbonic Maceration, Honey Maceración Carbónica, Honey, Carbonic Maceration, Honey Co-Fermented, Honey, Carbonic Maceration, Co-Fermentation

Typology

Arabica

Castillo, Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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