{"success":true,"data":[{"name":"AROMA NATIVO | AJI HYDRO HONEY","roaster":"Ripsnorter","url":"https://ripsnorter.nl/products/aoma-nativo-yeast-fermented-aji","image_url":"/static/data/roasters/ripsnorter/20250910/aroma_nativo_aji_hydro_honey_honey_double_fermentation_010935.png","description":"Producer: Luis Marcelino (Aroma Nativo)Region: Acevedo, ColombiaVariety: Aji (Ethiopian Landrace)Process: Honey, Double FermentationTasting Notes: Floral chaos, dried mango, guava The StoryThis is a coffee with serious character and a story to match. This double fermented honey Aji is a standout lot from Luis Marcelino, founder of Aroma Nativo and the driving force behind the Veci Project. For the past four years, Aroma Nativo has worked to connect under the radar Colombian coffee producers with top roasters around the world. The Veci Project is their next step: a collaborative production model where smallholders with solid farming practices but limited infrastructure partner with Aroma Nativo’s fermentation know how and processing facilities in southern Huila and Quindío.\nThis particular lot comes from one of those partnerships, and it’s a true expression of innovation and terroir. The Aji variety named by local farmers because of the spicy, chili-like aroma of its ripe cherries is actually a rare Ethiopian Landrace, confirmed through genetic analysis. It’s a perfect example of how Colombia’s diversity continues to surprise even seasoned coffee pros.\nThe ProcessAfter harvesting and hand selecting only the ripest cherries, the Pink Bourbon variety goes through a double fermentation honey process. First, the whole cherries ferment anaerobically, unlocking deep fruit character. After pulping, the coffee enters a second fermentation in sealed barrels, where it’s inoculated with native bacteria and select yeasts a technique that adds complexity and a vibrant aromatic structure.\nThe coffee is then dried for 12 days in a parabolic sun dryer before being stabilized for 3 months in a temperature-controlled room, allowing the flavors to fully settle and develop.\nThis lot reflects everything we love about Colombia’s new wave of producers: creativity, collaboration, and cup profiles that keep us coming back for more.","origins":[{"country":"CO","region":"Acevedo","producer":"Luis Marcelino (Aroma Nativo)","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Honey, Double Fermentation","variety":"Aji (Ethiopian Landrace)","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Bourbon Ají"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":20.0,"weight":100,"currency":"EUR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Floral Chaos","primary_category":"Floral"},{"note":"Dried Mango","primary_category":"Fruity"},{"note":"Guava","primary_category":"Fruity"}],"in_stock":false,"scraped_at":"2026-01-26T23:51:11.779882","scraper_version":"2.0","raw_data":null,"roaster_country_code":"NL","id":463,"clean_url_slug":"aroma_nativo_aji_hydro_honey_honey_double_fermentation_010935","bean_url_path":"/ripsnorter/aroma_nativo_aji_hydro_honey_honey_double_fermentation_010935","date_added":null,"price_converted":false},{"name":"Aroma Nativo Pink Bourbon 2931 EFM","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/pour-over-coffees-2025/products/aroma-nativo-pink-bourbon-2931-efm","image_url":"/static/data/roasters/archers_coffee/20250908/aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_192711.png","description":"Producer: Luis Marcelino \nFarm: Veci Project \nLocation: Pitalito, Hulia \nVariety: Pink Bourbon \nProcess: Honey Double Fermentation \nAltitude: 1,600 masl \n\nLuis Marcelino, an ex-corporate achiever, transitioned to coffee in 2017-2019, learning cultivation, processing, and trade in Colombia. Inspired by Ninety Plus, he founded Aroma Nativo in 2019, focusing on natural and experimental processing protocols. Aroma Nativo is recognized in global coffee competitions, with coffees used by top finishers in the 2024 World Barista Championship.\n\nThe Veci Project, implemented by Luis in 2022, aims to improve coffee quality and farmer livelihoods by providing advance payments and premiums for high-quality cherries. The project supports farmers with commendable agronomic practices and educates them on contemporary specialty coffee methods, from cultivation to post-harvest processing, to achieve higher cup scores and retain youth in coffee farming in Huila.\n\nPink Bourbon, a hybrid cultivar from southern Huila, is known for its high cup quality and floral/fruit characteristics, genetically linked to Ethiopian landraces. This lot was grown by smallholder farmers in Acevedo and San Adolfo, Huila, under the Veci Project. Processed at Aroma Nativo’s Pitalito facility, the Honey Double Fermentation involved anaerobic fermentation of ripe cherries, followed by pulping and a second barrel fermentation with native bacteria and selected yeast. Drying occurred on raised beds for 15 days under sun exposure.","origins":[{"country":"CO","region":"Huila","producer":"Luis Marcelino","farm":"Veci Project","elevation_min":1600,"elevation_max":1600,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":105.0,"weight":200,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Mango","primary_category":"Fruity"},{"note":"Passion Fruit","primary_category":"Fruity"},{"note":"Black Cherry","primary_category":"Fruity"},{"note":"Hibiscus","primary_category":"Floral"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.419860","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":570,"clean_url_slug":"aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_192711","bean_url_path":"/archers_coffee/aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_192711","date_added":null,"price_converted":false},{"name":"Aroma Nativo Pink Bourbon 2931 EFM","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/aroma-nativo-pink-bourbon-2931-efm","image_url":"/static/data/roasters/archers_coffee/20250908/aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_191508.png","description":"Producer: Luis Marcelino. Farm: Veci Project. Location: Pitalito, Huila, Colombia. Variety: Pink Bourbon. Process: Honey Double Fermentation. Altitude: 1,600 masl. Luis Marcelino, from Portugal, ventured into coffee in Colombia (2017-2019), establishing Aroma Nativo in 2019 in Huila. Aroma Nativo is known for competition-level coffees. The Veci Project, implemented by Luis in 2022, supports smallholder farmers in Acevedo and San Adolfo, Huila, by providing advance payments and premiums for high-quality cherries. The project aims to improve farmer livelihoods through education on modern coffee cultivation and processing, and to engage the youth in coffee farming. Pink Bourbon, a hybrid cultivar related to Ethiopian landraces, offers high cup quality with floral and fruit characteristics. For this lot, ripe, handpicked Pink Bourbon cherries underwent anaerobic fermentation, then pulped coffee (with mucilage) had a second fermentation in barrels with native bacteria and selected yeast. Finally, the coffee was dried on raised beds for 15 days under sun exposure.","origins":[{"country":"CO","region":"Huila","producer":"Luis Marcelino","farm":"Veci Project","elevation_min":1600,"elevation_max":1600,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":55.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Mango","primary_category":"Fruity"},{"note":"Passion Fruit","primary_category":"Fruity"},{"note":"Black Cherry","primary_category":"Fruity"},{"note":"Hibiscus","primary_category":"Floral"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.434336","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":569,"clean_url_slug":"aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_191508","bean_url_path":"/archers_coffee/aroma_nativo_pink_bourbon_2931_efm_honey_double_fermentation_191508","date_added":null,"price_converted":false},{"name":"Aroma Nativo Pink Bouron EFM 843","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/colombia-aroma-nativo-pink-bouron-efm-843","image_url":"/static/data/roasters/archers_coffee/20260105/aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154032.png","description":"**Producer**: Luis Marcelino
Farm: Veci Project
Location : Pitalito, Hulia
Variety: Pink Bourbon
Process: Honey Double Fermentation
Altitude: 1,700 - 1,750 masl \n\n\n\nFermentation\n\n ▪▪▪▫▫\n\n\n\nSweetness\n▪▪▪▪▪\n\n\n\nAcidity\n\n ▪▪▪▫\n\n\n\nRoast\n\n ▪▪▪▫▫\n\n\n\n\nLuis Marcelino wholeheartedly diverged from the well-trodden path of a strategic, corporate achiever well-established in a world city to find his place in the world of coffee.
\n
\nThe yearning to own his time and spend more of his days nearer to nature came while he was living and working in Paris. His love for drinking specialty coffee and the circumstance of his wife having ties in Colombia led him to explore opportunities for a fresh start toward what he believed to be a more fulfilling life they could build from there.
\n
\nHaving been born and raised, and come of age, in the wine-growing highlands of his home country Portugal, he has always had an innate affinity for natural landscapes, a sense of wonder for the bounties of the land, and an inexhaustible curiosity about his part in making the big picture more beautiful.
\n
\nFrom 2017 to 2019, he spent two years traveling between France and Colombia to learn first-hand about coffee cultivation, processing, and the export/import trade. As he connected with a few farmers and seasoned producers, his interest in coffee genetics and the intricacies of processing flourished too.
\n
\nTaking inspiration from Ninety Plus in Panama, he pitched the idea of venturing into natural and experimental processing to a partner, who was then only producing traditional, washed coffees according to the nationally sanctioned norm. After intentional and thoroughly documented experiments with small batches, he drew up the first non-traditional protocols that formed the foundations of his company, Aroma Nativo, established in 2019, with a processing hub based in Huila, Colombia, and a trading company headquartered in Paris, France.
\n
\nAroma Nativo has since made a name in the global competition scene as a producer of coffees used in top finishers' routines — most recently at the 2024 World Barista Championship, when the Netherlands’ Barista Champ finished in 7th Place and Sweden’s in 9th.
\n
\n
\nThe cherries in this lot are the fruits of the hard work and dedication of a collective of coffee farmers who are part of the Veci Project.
\n
\nWith the 2022 acquisition of a five-hectare farmland dedicated to cultivating rare coffee varieties that will be processed towards 90+ levels, Luis is boosting his stake in the arena of competition coffees. This came on the heels of Aroma Nativo lots having been showcased by several coffee champions on their respective national stages — Portugal, Italy, Austria, and Sweden — and also represented in the world arena.
\n
\nAbout Veci Project
\n
\nIn 2022, Luis implemented the Veci Project, having realized the extent to which purposeful processing could contribute to improving coffee quality and enable coffee farmers to enjoy a better quality of life when they get higher returns for their harvests.
\n
\nHe chose the name veci, shorthand for the colloquial vecino meaning neighbor, because it reflects the spirit of solidarity among the community of farmers the project seeks to serve.
\n
\nEssentially, the project provides a viable alternative for coffee farmers with commendable agronomic practices to receive advance payments that aid their cash flow and also earn a premium for high-quality cherries suitable for expressing the in-demand flavor profiles sought by Aroma Nativo’s global network of renowned roasters.
\n
\nThe Veci Project is also instrumental for Luis to effectuate his passion for sustainably contributing to uplifting the vecis’ lives through education. Since the majority of them have not yet been initiated into the contemporary methods and consequent benefits of specialty coffee, they are still most comfortable with the notion of selling their coffees to conventional processing stations to be washed and marketed primarily as commercial-grade products.
\n
\nTo shift their mindset, Luis and his team at origin devote resources to conduct workshops covering a vast range of subjects from cultivation to post-harvest processing. Topics include: identifying coffee varieties, increasing shade cover in their farms, selective picking, and fermenting and drying their own cherries — all with the aim of improving quality and the potential to garner a higher cup score.
\n
\nConscious of the youth’s declining interest in coffee farming in the blessed terroir of Huila, Veci Project puts a priority on seeking out and speaking to the new generation of coffee farmers and producers. The core of their conversations is that doing a proper job with coffee — from cultivation and harvesting to processing — presents them with better opportunities to thrive at home, where they are, than the seeming attraction of migrating to larger cities, where they might not be as equipped to make it. \n\nThe Pink Bourbon variety is a hybrid cultivar widely grown in southern Huila, known for its high cup quality and unique floral and fruit characteristics. While often mistaken for a mutation of Bourbon, genetic analysis indicate it is related to Ethiopian landraces.
\n
\nThe Pink Bourbon in this lot was grown and harvested by smallholder farmers in Acevedo and San Adolfo, Huila, Colombia, who belong to the Veci Project, and processed at Aroma Nativo’s facility in Pitalito, where individual lots were kept separate with full traceability.
\n
\nIn the Honey Double Fermentation process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment and then were pulped. After pulping, the coffee—with mucilage intact—was transferred to barrels for a second fermentation phase using native bacteria and selected yeast strains to guide microbial activity and influence the final cup profile. Following fermentation, the coffee was dried on raised beds for 15 days under sun exposure.","origins":[{"country":"CO","region":"Huila","producer":"Luis Marcelino","farm":"Veci Project","elevation_min":1700,"elevation_max":1750,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":null,"price_options":null,"price":105.0,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Mango","primary_category":"Fruity"},{"note":"Passion Fruit","primary_category":"Fruity"},{"note":"Black Cherry","primary_category":"Fruity"},{"note":"Hibiscus","primary_category":"Floral"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:24.396622","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":25,"clean_url_slug":"aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154032","bean_url_path":"/archers_coffee/aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154032","date_added":null,"price_converted":false},{"name":"Aroma Nativo [EFM Tanat lot #1]","roaster":"Tanat Coffee","url":"https://tanat.coffee/en/boutique/aroma-nativo-efm-tanat-lot-1/","image_url":"/static/data/roasters/tanat_coffee/20251211/aroma_nativo_efm_tanat_lot_1_honey_double_fermentation_203011.png","description":"The return of EFM is here, with a lot specially developed for Tanat!\n\nThis coffee reveals an intensely fruity and floral profile, marked by elegant notes of rose, lychee, jasmine, and lemon.\n\nEFM, for Extended Fermentation Method, begins with a rigorous selection of the ripest cherries, which first ferment anaerobically, whole, to concentrate the aromas directly in the heart of the fruit. After pulping, a second fermentation takes place in airtight barrels, in the presence of carefully selected indigenous yeasts and bacteria, which enhances sweetness and brings remarkable aromatic depth.\n\nOnce the fermentations are complete, the coffee is dried slowly for fourteen days under parabolic greenhouses, then rests for three months in a temperature-controlled room to stabilize and refine its profile. The result is a coffee of great delicacy, with a silky texture, intensely fruity, and endowed with a refined floral finish.\n\nAroma Nativo, founded by Luis Marcelino, has been working for several years to enhance the work of talented but often less visible Colombian producers. With initiatives like the Veci project, Luis provides them with modern facilities and advanced fermentation techniques in the Huila and Quindío regions, allowing the uniqueness of each terroir to be revealed through innovative and exceptionally high-quality lots.","origins":[{"country":"CO","region":"Huila","producer":"Aroma Nativo, Luis Marcelino","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Filter","price_options":null,"price":26.9,"weight":200,"currency":"EUR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Rose","primary_category":"Floral"},{"note":"Lychee","primary_category":"Fruity"},{"note":"Jasmine","primary_category":"Floral"},{"note":"Lemon","primary_category":"Fruity"},{"note":"High","primary_category":null},{"note":"Silky","primary_category":"Mouthfeel"}],"in_stock":false,"scraped_at":"2026-01-26T23:47:00.275661","scraper_version":"2.0","raw_data":null,"roaster_country_code":"FR","id":571,"clean_url_slug":"aroma_nativo_efm_tanat_lot_1_honey_double_fermentation_203011","bean_url_path":"/tanat_coffee/aroma_nativo_efm_tanat_lot_1_honey_double_fermentation_203011","date_added":null,"price_converted":false},{"name":"Aroma Nativo [EFM Tanat lot #2]","roaster":"Tanat Coffee","url":"https://tanat.coffee/en/boutique/aroma-nativo-efm-tanat-lot-2/","image_url":"/static/data/roasters/tanat_coffee/20260123/aroma_nativo_efm_tanat_lot_2_honey_double_fermentation_171744.png","description":"The EFM is back, with a set specially developed for Tanat!\n\nThis coffee reveals an intensely fruity and floral profile, marked by elegant notes of rose, lychee, jasmine, and lemon.\n\nEFM, or Extended Fermentation Method, begins with a rigorous selection of the ripest cherries, which are first fermented anaerobically, whole, in order to concentrate the aromas directly in the heart of the fruit. After pulping, a second fermentation takes place in airtight barrels, in the presence of carefully selected indigenous yeasts and bacteria, which enhances the sweetness and brings remarkable aromatic depth.\n\nOnce fermentation is complete, the coffee is slowly dried for fourteen days under parabolic greenhouses, then left to rest for three months in a temperature-controlled room to stabilize and refine its profile. The result is a coffee of great delicacy, with a silky texture, intense fruitiness, and a refined floral finish.\n\nAroma Nativo, founded by Luis Marcelino, has been working for several years to promote the work of talented but often overlooked Colombian producers. With initiatives such as the Veci project, Luis provides them with modern facilities and advanced fermentation techniques in the Huila and Quindío regions, allowing them to reveal the uniqueness of each terroir through innovative batches of exceptional quality.","origins":[{"country":"CO","region":"Huila","producer":"Aroma Nativo, Luis Marcelino","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Filter","price_options":null,"price":26.9,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Rose","primary_category":"Floral"},{"note":"Lychee","primary_category":"Fruity"},{"note":"Jasmine","primary_category":"Floral"},{"note":"Lemon","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:47:00.266343","scraper_version":"2.0","raw_data":null,"roaster_country_code":"FR","id":4117,"clean_url_slug":"aroma_nativo_efm_tanat_lot_2_honey_double_fermentation_171744","bean_url_path":"/tanat_coffee/aroma_nativo_efm_tanat_lot_2_honey_double_fermentation_171744","date_added":null,"price_converted":false},{"name":"Colombia - Aroma Nativo Pink Bouron EFM 843","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/pour-over-coffees-2025/products/colombia-aroma-nativo-pink-bouron-efm-843","image_url":"/static/data/roasters/archers_coffee/20260105/colombia_-_aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154153.png","description":"**Producer**: Luis Marcelino
Farm: Veci Project
Location : Pitalito, Hulia
Variety: Pink Bourbon
Process: Honey Double Fermentation
Altitude: 1,700 - 1,750 masl \n\n\n\nFermentation\n\n ▪▪▪▫▫\n\n\n\nSweetness\n▪▪▪▪▪\n\n\n\nAcidity\n\n ▪▪▪▪▫\n\n\n\nRoast\n\n ▪▪▪▫▫\n\n\n\nLuis Marcelino wholeheartedly diverged from the well-trodden path of a strategic, corporate achiever well-established in a world city to find his place in the world of coffee.
\n
\nThe yearning to own his time and spend more of his days nearer to nature came while he was living and working in Paris. His love for drinking specialty coffee and the circumstance of his wife having ties in Colombia led him to explore opportunities for a fresh start toward what he believed to be a more fulfilling life they could build from there.
\n
\nHaving been born and raised, and come of age, in the wine-growing highlands of his home country Portugal, he has always had an innate affinity for natural landscapes, a sense of wonder for the bounties of the land, and an inexhaustible curiosity about his part in making the big picture more beautiful.
\n
\nFrom 2017 to 2019, he spent two years traveling between France and Colombia to learn first-hand about coffee cultivation, processing, and the export/import trade. As he connected with a few farmers and seasoned producers, his interest in coffee genetics and the intricacies of processing flourished too.
\n
\nTaking inspiration from Ninety Plus in Panama, he pitched the idea of venturing into natural and experimental processing to a partner, who was then only producing traditional, washed coffees according to the nationally sanctioned norm. After intentional and thoroughly documented experiments with small batches, he drew up the first non-traditional protocols that formed the foundations of his company, Aroma Nativo, established in 2019, with a processing hub based in Huila, Colombia, and a trading company headquartered in Paris, France.
\n
\nAroma Nativo has since made a name in the global competition scene as a producer of coffees used in top finishers' routines — most recently at the 2024 World Barista Championship, when the Netherlands’ Barista Champ finished in 7th Place and Sweden’s in 9th.
\n
\n
\nThe cherries in this lot are the fruits of the hard work and dedication of a collective of coffee farmers who are part of the Veci Project.
\n
\nWith the 2022 acquisition of a five-hectare farmland dedicated to cultivating rare coffee varieties that will be processed towards 90+ levels, Luis is boosting his stake in the arena of competition coffees. This came on the heels of Aroma Nativo lots having been showcased by several coffee champions on their respective national stages — Portugal, Italy, Austria, and Sweden — and also represented in the world arena.
\n
\nAbout Veci Project
\n
\nIn 2022, Luis implemented the Veci Project, having realized the extent to which purposeful processing could contribute to improving coffee quality and enable coffee farmers to enjoy a better quality of life when they get higher returns for their harvests.
\n
\nHe chose the name veci, shorthand for the colloquial vecino meaning neighbor, because it reflects the spirit of solidarity among the community of farmers the project seeks to serve.
\n
\nEssentially, the project provides a viable alternative for coffee farmers with commendable agronomic practices to receive advance payments that aid their cash flow and also earn a premium for high-quality cherries suitable for expressing the in-demand flavor profiles sought by Aroma Nativo’s global network of renowned roasters.
\n
\nThe Veci Project is also instrumental for Luis to effectuate his passion for sustainably contributing to uplifting the vecis' lives through education. Since the majority of them have not yet been initiated into the contemporary methods and consequent benefits of specialty coffee, they are still most comfortable with the notion of selling their coffees to conventional processing stations to be washed and marketed primarily as commercial-grade products.
\n
\nTo shift their mindset, Luis and his team at origin devote resources to conduct workshops covering a vast range of subjects from cultivation to post-harvest processing. Topics include: identifying coffee varieties, increasing shade cover in their farms, selective picking, and fermenting and drying their own cherries — all with the aim of improving quality and the potential to garner a higher cup score.
\n
\nConscious of the youth’s declining interest in coffee farming in the blessed terroir of Huila, Veci Project puts a priority on seeking out and speaking to the new generation of coffee farmers and producers. The core of their conversations is that doing a proper job with coffee — from cultivation and harvesting to processing — presents them with better opportunities to thrive at home, where they are, than the seeming attraction of migrating to larger cities, where they might not be as equipped to make it. \nThe Pink Bourbon variety is a hybrid cultivar widely grown in southern Huila, known for its high cup quality and unique floral and fruit characteristics. While often mistaken for a mutation of Bourbon, genetic analysis indicate it is related to Ethiopian landraces.
\n
\nThe Pink Bourbon in this lot was grown and harvested by smallholder farmers in Acevedo and San Adolfo, Huila, Colombia, who belong to the Veci Project, and processed at Aroma Nativo’s facility in Pitalito, where individual lots were kept separate with full traceability.
\n
\nIn the Honey Double Fermentation process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment and then were pulped. After pulping, the coffee—with mucilage intact—was transferred to barrels for a second fermentation phase using native bacteria and selected yeast strains to guide microbial activity and influence the final cup profile. Following fermentation, the coffee was dried on raised beds for 15 days under sun exposure.","origins":[{"country":"CO","region":"Huila","producer":"Luis Marcelino","farm":"Veci Project","elevation_min":1700,"elevation_max":1750,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium-Light","roast_profile":"Omni","price_options":null,"price":105.0,"weight":200,"currency":"AED","is_decaf":false,"cupping_score":88.0,"tasting_notes":[{"note":"Mango","primary_category":"Fruity"},{"note":"Passion Fruit","primary_category":"Fruity"},{"note":"Black Cherry","primary_category":"Fruity"},{"note":"Hibiscus","primary_category":"Floral"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:24.405302","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":62,"clean_url_slug":"colombia_-_aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154153","bean_url_path":"/archers_coffee/colombia_-_aroma_nativo_pink_bouron_efm_843_honey_double_fermentation_154153","date_added":null,"price_converted":false},{"name":"Colombia Pitalito Aroma Nativo","roaster":"Glitch Coffee & Roasters","url":"https://shop.glitchcoffee.com/en/products/new-colombia-pitalito-aroma-nativo-100g-1","image_url":"/static/data/roasters/glitch_coffee_&_roasters/20251015/colombia_pitalito_aroma_nativo_honey_double_fermentation_154142.png","description":"**NEW in May 2025**\n\n**Colombia Pitalito Aroma Nativo**\n\nA new lot has arrived from AromaNativo, which has been gaining attention recently.\n\nLocated in Pitalito, Huila department, Aroma Nativo is one of Colombia's specialty coffee producers that has been gaining attention in recent years.\n\nAroma Nativo's founder, Luis Marcelino, works with local farmers to produce high-quality coffee that combines traditional agricultural techniques with innovative fermentation processes. The Veci project, which began in 2022, works with producers who do not have processing infrastructure and produces coffee using a joint processing facility in Pitalito. We only handle micro and nano lots with full traceability.\n\nThe lot we are introducing this time has been refined using a process called Honey Double Fermentation. We carefully select perfectly ripe cherries, ferment them in an anaerobic environment, then depulp and ferment them again, adding native bacteria and yeasts during the second fermentation to bring out the vibrant fruitiness.\n\nThis lot is characterized by its rich fruitiness and complex flavor, and offers the juicy taste reminiscent of Mandarin and Passion Fruits, as well as the pleasant aroma of Earl Grey Tea.\n\nPlease try this special cup of coffee that will allow you to experience the essence of Aroma Nativo.\n\n* Variety: Pink Bourbon\n* Altitude: 1,700~1,750m\n* Processing: Honey Double Fermentation\n* Tasting Notes: Mandarin, Passion Fruit, Earl Gray, Smooth, Sweet Finish\n\n***\n\n**[Notes regarding orders]**\n\n* We will ship your order within 3 days after confirmation.\n* Domestic delivery takes approximately 3 to 10 days to arrive. The item will be delivered to your mailbox using Click Post. Arrival date cannot be specified. Once shipped, we will email you the tracking number.\n* Normal shipping fee is 500 yen, but free shipping for purchases over 5,000 yen.\n* International shipping takes approximately 1 to 2 weeks to arrive. Delivery will be via Japan Post EMS. Please note that shipping costs vary depending on your country and order weight.\n* Product image is for illustration purposes only.\n\n[ABOUT GLITCH COFFEE](https://shop.glitchcoffee.com/pages/about)","origins":[{"country":"CO","region":"Huila","producer":"Aroma Nativo","farm":null,"elevation_min":1700,"elevation_max":1750,"latitude":0.0,"longitude":0.0,"process":"Honey Double Fermentation","variety":"Pink Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":null,"price_options":null,"price":5200.0,"weight":null,"currency":"JPY","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Mandarin","primary_category":"Fruity"},{"note":"Passion Fruit","primary_category":"Fruity"},{"note":"Earl Gray","primary_category":"Floral"},{"note":"Smooth","primary_category":"Mouthfeel"},{"note":"Sweet Finish","primary_category":"Sweet"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:18.755459","scraper_version":"2.0","raw_data":null,"roaster_country_code":"JP","id":1178,"clean_url_slug":"colombia_pitalito_aroma_nativo_honey_double_fermentation_154142","bean_url_path":"/glitch_coffee_&_roasters/colombia_pitalito_aroma_nativo_honey_double_fermentation_154142","date_added":null,"price_converted":false}],"message":null,"pagination":{"page":1,"per_page":20,"total_items":8,"total_pages":1,"has_next":false,"has_previous":false},"metadata":{"process_name":"Honey Double Fermentation","process_slug":"honey-double-fermentation","total_results":8,"currency_conversion":null}}

Honey Double Fermentation

About This Process

Popular Origins

Top Roasters

Common Tasting Notes

Coffee Beans with Honey Double Fermentation Process

AROMA NATIVO | AJI HYDRO HONEY

Aroma Nativo Pink Bourbon 2931 EFM

Aroma Nativo Pink Bourbon 2931 EFM

Aroma Nativo Pink Bouron EFM 843

Aroma Nativo [EFM Tanat lot #1]

Aroma Nativo [EFM Tanat lot #2]

Colombia - Aroma Nativo Pink Bouron EFM 843

Colombia Pitalito Aroma Nativo