Tropical Jungle – Colombia Process- Double Fermentation Honey Variety- Pink Bourbon
Let's introduce Tropical Jungle — our first coffee from Luis Marceleno and Aroma Nativo, and one that lives up to its name. Pink Bourbon is already prized for its delicate florals and high acidity, and Aroma Nativo's Double Fermentation Honey process pushes it further, concentrating the cherry's natural sugars into a cup that's syrupy-sweet, floral, and loaded with tropical fruit.
Taste profile- passionfruit, guava, starfruit, honey sweetness, and a delicate floral finish
Origin & Story
This coffee comes from Huila, Colombia, produced through Aroma Nativo, the processing hub founded by Luis Marceleno in 2019. Luis isn't a lifelong farmer — he came to coffee from a corporate background, splitting his time between Paris and Huila, and used that position to bridge the two: real-time insight into what specialty coffee drinkers want, paired with hands-on work alongside smallholder farmers to get them there. He built Aroma Nativo as a central processing hub where farmers are paid a premium for their cherries, with every lot processed separately and kept fully traceable back to the farm and harvest moment that produced it.
Pink Bourbon itself has a bit of a misleading name — despite the label, it isn't part of the Bourbon lineage at all, but an Ethiopian landrace variety, named for the pink hue of its ripe cherries. It's believed to have originated right there in Huila, and it's become one of the region's signature varieties: floral, high-acid, and full of tropical character even before any processing choices come into play.
Luis's Honey Double Fermentation protocol is where that potential gets fully unlocked — it's the same protocol that helped Pink Bourbon lots place in the Top 10 at the 2024 World Barista Championship. And believe it or not it was also used in Ken's (co-founder of Re-Co)) Dutch Barista Championship finals in 2026. Luis also runs the Veci Project alongside Aroma Nativo, a program that gives partner farmers advance payments for cash flow and hands-on training in cultivation and post-harvest processing, aimed at keeping the next generation of Colombian coffee farmers thriving at home rather than leaving the industry.
While we haven't yet visited Colombia in person, we're excited to be working with Luis and Aroma Nativo, and hope to bring back firsthand stories from Huila before too long.
Handled by Aroma Nativo's processing team, this lot stands out for its layered fermentation:
Handpicked at peak ripeness for even, high-quality cherries
First fermentation: whole cherries sealed for extended maceration, building complexity before depulping
Second fermentation: depulped beans rested in their own mucilage to deepen sweetness and body
Dried honey-style, with mucilage left intact on the parchment, then carefully sorted and graded
The result is a Pink Bourbon that trades a quiet cup for something loud and tropical — concentrated sweetness, bright acidity, and the fruit-forward character the process was built to draw out.