Yellow bright. Café de Colombia

About This Coffee

This coffee is a single origin from Huila, Colombia, grown at 1,600-1,900 meters altitude. It is a Honey Carbonic Maceration process with co-fermentation, using Castillo and Caturra varietals. The beans are processed at Los Patios facility, where the depulped coffee is co-fermented with commercial peach concentrate and a proprietary solution for 2 days before being dried for 12-16 days. The result is a bright, fruity cup with prominent notes of peach, citrus, and vanilla with candy-like sweetness.

Origin

Huila (Colombia)

Flavor Notes

Peach, Citrus Fruit, Vanilla, Candy

Roast Level

Medium

Processing

Co-Fermentation, Black Honey Carbonic Maceration, Honey, Carbonic Maceration

Typology

Arabica

Caturra, 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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