Our producing partner since 2022, Luis Marcelino of Aroma Nativo made sure our home community and friends abroad would have a share of his latest coffees, processed with the Honey Double Fermentation protocol that shone at the last World Barista Championships. 

This was the protocol that created the distinctive Pink Bourbon lots showcased by the Netherlands and Sweden Barista Champs, landing them in the Top 7th and 9th ranks at the 2024 World Barista Championships. 

Both of them shared how Luis’ meticulous methods, driven by curiosity and passion in pushing boundaries of processing to reveal the fullest span of Huila coffees’ flavor complexity while remaining respectful of terroir, inspired them to illuminate those dimensions in their three-course routines. 

Produced with the attention to detail and dedication admired by coffee champions, how wonderful is it that these Aroma Nativo coffees are ready for us to brew and share with family and friends right where we are?

Stash up here to savor with friends and family soon!

Luis Marcelino: A Coffee Entrepreneurship Story of Wanderlust and Wondrous Brews

Luis Marcelino traded the office for the great outdoors to pursue a passion for coffee and adventure, and never looked back. 

That was in 2019, the year he founded Aroma Nativo in his adopted home base of Huila, Colombia, which is also the known provenance of the Pink Bourbon variety. Worth watching, a short film, Coffee’s Crossroads, by Mathias Schindler brings Aroma Nativo’s origin story to life in a succinct, informative, and inspiring 17 minutes.

It's thanks to Luis' risk-taking that we’ve been discovering the dazzling sensory qualities of the uncommon Pink Bourbon since, alongside novel profiles of more common varieties, like the Castillo, as a result of Aroma Nativo's well-studied post-harvest processing protocols, and now uniquely Huila attributes of the Colombian Geisha too.

It was also Luis who, at Producer's Talk in the summer of 2023, gave our home community the chance to taste a wide range of flavor possibilities coming out of Colombia when he brought 14 lots to cup, featuring traditional and exotic varieties processed in different ways, from the customary to the unorthodox. Browse our blog to look back on the highlights.