aroma nativo EFM 1265
aroma nativo EFM 1265
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
partner: aroma nativo
farmer: luis marcelino
region: huila, colombia
process: double fermentation honey
alt: 1700-1750 mask
variety: pink bourbon
cup profile: passionflower - hibiscus tea
Process
Only the ripest cherries of Pink Bourbon were collected for this special lot. The cherries will then go through a controlled anaerobic environment for a careful fermentation process, after which they get depulped. For increasing the aroma, the parchment together with pre-exsisting bacteria and a unique strain of a special yeast will be fermented in a fermenting tank to create unique, rich flavors.
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Drying time
After 12 days of Parabolic sun drying, the beans are going through a two-month long stabilysing period. For maintaining the quality and improving durability, the beans are being processed under a strict temperature controlled environment._
Farm
In the last few years, Aroma Nativo has built relationships between unknown Colombian farms with renowned roasters around the world. Founder Luis Marcelino has formed an initiative project called the Veci Project in 2022, in which they collaborate with producers who have high farming technologies but lack the processing infrastructure. Aroma Nativo buys their coffee cherries with high price and processes it based on fermenting knowledge.
Aroma Nativo is able to trace each coffee and doesn‘t do blending. They believe that each farm and harvest week has a unique characteristics and thus only have micro and nano lots.
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Variety
The area Acevedo in Huila, Colombia, was once a red zone ruled by M19 and FARC. This has changed in the past six years and it has grown to a relatively safe, from the industry known as the Colombian specialty coffee paradise due to its unique micro climate and terroir. The area is also known as the origin of the variety Pink Bourbon.
**ALL COFFEES ARE OMIN ROASTED**
BREW GUIDE BELOW.
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT ‘TRACKED’
PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk