Aroma Nativo

The EFM, or Extended Fermentation Method, begins with a rigorous selection of the ripest cherries, which are first fermented anaerobically, whole, to concentrate the aromas directly at 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 imparts remarkable aromatic depth.

Once fermentation is complete, the coffee is slowly dried for fourteen days in parabolic greenhouses, then rests for three months in a temperature-controlled room to stabilize and refine its profile. The result is a remarkably delicate coffee with a silky texture, intensely fruity notes, and a refined floral finish.

Aroma Nativo, founded by Luis Marcelino, has been working for several years to promote the work of talented but often overlooked Colombian producers. Through initiatives like the Veci project, Luis provides them with modern facilities and advanced fermentation techniques in the Huila and Quindío regions, allowing them to reveal the unique character of each terroir through innovative batches of exceptional quality.