Aroma Nativo [EFM Tanat lot #2]

This Colombian coffee is produced by Luis Marcelino through Aroma Nativo, sourced from the Huila and Quindío regions. The Pink Bourbon variety is processed using the Extended Fermentation Method (EFM) with honey double fermentation. The process involves selecting the ripest cherries that undergo initial anaerobic fermentation while whole, followed by depulping and a second fermentation in hermetic barrels with carefully selected indigenous yeasts and bacteria. The coffee is then slowly dried for fourteen days under parabolic greenhouses and rested for three months in a temperature-controlled chamber. This coffee scores 89 points and features an intensely fruity and floral profile with elegant notes of rose, lychee, jasmine, and lemon, with a silky texture and refined floral finish.