Colombia - Aroma Nativo Papayo Lot 687 Hydro Honey

In 2019, Luis Marcelino founded Aroma Nativo, stepping away from a corporate career to begin a new chapter in the coffee industry of Huila, Colombia. The decision took shape during his years in Paris, where time spent close to nature and a growing love for specialty coffee — alongside his wife’s Colombian roots — gradually pointed him toward a different path.

Between 2017 and 2019, Luis moved frequently between France and Colombia, learning the intricacies of cultivation, processing, and the global coffee trade. Along the way, he built relationships with farmers and experienced producers, gathering the knowledge that would later define his approach.

Aroma Nativo became a dedicated processing hub for local farmers seeking to elevate cup quality beyond 88 points through careful experimentation and detailed protocol development. After extensive small-batch trials, Luis established a series of non-traditional processing methods that would form the foundation of the company, formally launched in 2019 with operations in Huila and a trading base in Paris.

Since then, Aroma Nativo has gained international recognition, with its coffees appearing on global competition stages. Most recently, they featured in routines at the 2024 World Barista Championship, further affirming the project’s focus on innovation, collaboration, and refined cup expression.

In 2022, Aroma Nativo expanded its vision by acquiring a five-hectare farm dedicated to cultivating rare coffee varieties with the ambition of reaching 90+ cup quality. At the heart of this work is the celebrated Geisha, a variety that has gradually adapted to Colombia’s diverse coffee landscapes through the careful stewardship of specialty producers.

On the farm, quality begins with disciplined cultivation. Cherries are grown under structured shade management, supported by regular fertilization and precise pruning, before being meticulously hand-picked at peak ripeness.

To further elevate their intrinsic character, Aroma Nativo applies a range of experimental processing techniques — including anaerobic, double fermentation, lactic, and honey methods, often guided by the use of selected microbial inoculations. Through this balance of cultivation and controlled fermentation, the team aims to refine clarity, complexity, and depth in every lot they release.