Aroma Nativo Aji HH 1054 - Colombia

For this exceptional batch, only the ripest Aji hand picked cherries have been used. Affectionately called Aji, because of the delicious aroma and flavor of the cherries, which are reminiscent of a small chili pepper. Genetic analysis reveals this is actually an Ethiopian breed, offering a unique twist to its rich heritage.

These cherries have undergone a complex fermentation process in a carefully controlled anaerobic environment, followed by pulping. They were then dried for a few days to reach the optimal moisture content before being returned to the fermentation tanks for rehydration with selected yeasts and bacteria. Finally, after this meticulous process, the coffee is returned to the raised drying beds for 15 days of drying in the sun on raised beds, followed by an essential stabilization phase of 3 months in a meticulously controlled temperature environment, ensuring optimal conditions to preserve quality and improve sustainability.

In 2022, Aroma Nativo launched the Veci project, a collaborative coffee production initiative between coffee producers who have good agronomic practices but do not have the on-farm infrastructure to process their coffee. Aroma Nativo purchase coffee cherries at a high price and use their fermentation knowledge and processing facilities in Pitalito, Huila. Throughout this process, Aroma Nativo maintains full traceability of all coffees and does not blend them. They believe that each farm and each harvest week creates a batch of coffee with its own unique characteristics. For this reason, they only work with exclusive micro and nano lots.

This is a 162 kg microlot exclusive to KB Coffee Roasters. 

• Region: Acevedo, Huila
• Country: Colombia
• Elevation: 1,700 - 1,750 masl
• Variety: Bourbon Aji
• Process: Hydro Honey