Medusa Nebula. Kima x Astro

About This Coffee

This coffee is from Colombia, specifically from La Pradera farm in the Quindio region. The variety is Castillo, processed using a passionfruit and wine yeast-infused fermentation with anaerobic honey method. The cherries undergo 72 hours of anaerobic fermentation in plastic tanks with wine yeast and fresh passionfruit pulp, with CO2 added to create an oxygen-free environment. After fermentation, cherries are depulped and dried on African raised beds with mucilage intact, using shade to control temperature below 35°C. The coffee features intense acidity with exotic tropical flavors of passion fruit, white grape, and caramel.

Origin

Quindío (Colombia)

Flavor Notes

Pear, Caramelized, Passion Fruit, Tropical Fruit, Yellow Fruit, White Grape, Panela, Red Fruit, Banana

Roast Level

—

Processing

Passionfruit & Wine Yeast-Infused Fermentation, Anaerobic Honey

Typology

Arabica

Castillo

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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