Coffee Beans

AROMA NATIVO GESHA

1 8

AROMA NATIVO GESHA

Name: AROMA NATIVO GESHA
Brand: THE BARN Berlin Coffee Roasters
SKU: AROMA NATIVO GESHA
Availability: OutOfStock

Pineapple. Lemongrass.

42.00 €

Liquid error (snippets/price line 128): divided by 0% off Sold out

NEW RELEASE

Incl. VAT, excl. shipping

Limited Release
An Innovative Masterpiece from one of the rising stars of Colombian coffee. We first met producer Luis Marcelino in 2024 - his experimental approach to processing delivers stunning flavour.

In this Masterpiece, multi-stage fermentation delivers a vibrant profile, with notes of pineapple, yuzu, and lemongrass.

Just 30 bags available.

Size 150g

Quantity

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TECHNICAL DETAILS

Producer:

Luis Marcelino

Origin:

Huila, Colombia

Altitude:

1750

Body:

Sweetness:

Acidity:

Varietal:

Gesha

Process:

Lactic Honey

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Through innovative processing, Luis creates an expression of Gesha with an incredible array of tropical sweetness. Abundant flavour fills the cup, reminiscent of pineapple, mango, and yuzu. Intense sweetness and citric acidity are vibrantly defined, with lemongrass and aloe vera giving an aromatic edge. As it cools, the fruity sweetness becomes syrupy, lingering on the palate.

Over the past few years, Aroma Nativo founder Luis Marcelino has been building connections with undiscovered Colombian coffee farmers. In 2022, he launched the Veci Project, to solidity this collaborative process.

By focusing on producers with exceptional production quality, but without their own processing facilities, Luis is able to offer a unique expression of Colombian flavour.
Increasingly, Colombia is known for coffee producers embracing new techniques and Luis is a real expert when it comes to innovative processing. He supports the coffee farmers by purchasing their coffee cherries at a high price, then carefully processes their coffee at his facilities in Pitalito, Huila.

Throughout this process, Luis maintains full traceability of all the coffees he buys and does not blend them, building on the character of the terroir at each individual farm. His coffees are divided by farm and harvest time, before each lot is analysed and matched to a processing technique chosen to enhance the unique characteristics of the coffee.

After hand harvest of the ripest cherries, the whole cherries underwent a fermentation stage in an anaerobic environment. The cherries were then pulped to remove the outer skin and mucilage, before a second stage of fermentation in sealed barrels with lactic bacteria inoculated from a previous geisha fermentation.

After fermentation, the coffee is dried for 13 days on raised beds in greenhouses. Once the desired moisture content has been reached, the coffee is stabilised for two months in a meticulously controlled temperature environment, preserving quality and enhancing durability.

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AROMA NATIVO GESHA

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AROMA NATIVO GESHA

TECHNICAL DETAILS

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