**Exhibiting at Stand N32A Amsterdam Coffee Festival 2025** Limited Availability

Farm: Etnia Nativa / El Rosal

Producer: Nuno Family

Origin: Quimbaya, Quindio, Colombia

Variety: Gesha

Process: Natural

Notes: Orange / White Chocolate / Brown Sugar

Altitude: 1550 m.a.s.l

SCA: 88 (CQI Q Grader Certificated)

Roast: Medium / Date of Roast: 3rd week of every month.

Weight: 250 g

To find out more about this wonderful coffee you can visit stand N32A at the Amsterdam Coffee Festival 2025

Etnia Nativa: A Story of Tradition, Innovation, and Passion

Etnia Nativa was born from the collective experience and support of
friends and family, becoming a place where knowledge, passion, and
dedication meet. It’s a space that welcomes all whether seasoned
coffee experts or newcomers and it is here that we created our
coffee: rich in native essence, with an aroma and flavor that tells the
story of our journey.

Our project was designed with purpose and vision, aiming to add value
to every step of the coffee production process. We embraced
innovative fermentation techniques, clean and chemical-free farming
practices, and a deep respect for the land. By integrating organic
farming methods and practicing beekeeping to enhance pollination.
We ensure the health and stability of our ecosystem, enriching both the
quality of our coffee and the environment that nurtures it.
On our farm, you’ll find two exceptional coffee varieties: Gesha and
Castillo. Alongside these, we cultivate bananas, plantains, avocados,
lemons and native shade trees that help maintain the delicate balance
of the region’s ecosystem.

At the heart of Etnia Nativa is the Nuno family: Priscilla, Angie, and
Julian. Together, we oversee all aspects of production, quality control,
and commercial operations. Working hand in hand to ensure every cup
reflects our love for the land and our dedication to excellence.
Etnia Nativa is more than just a coffee farm, it’s a testament to our
passion for the countryside and our belief in the magic of a great cup of
coffee.

Processing Specification: The cherries are harvested, then the coffee is floated and manually
selected, ensuring that only quality coffee is fermented. The
fermentation time for this coffee is 72 hours in plastic containers
specifically used for coffee fermentation. We use tools like the Brix
meter and pH meter to ensure that the flavors and pH levels are ideal
for each fermentation.

Drying Method: The coffee is dried in a parabolic with an innovative system called
paseras. This system together with the geographical position of the
farm and the sunrise makes the drying of the coffee to be
homogeneous and has sections for pre drying, air drying, and final
drying. The coffee is mixed throughout this process to ensure that the
drying is parallel. For us, it is very important to comply with the drying
norms for the varieties that we have.

Stabilization: When the coffee reaches an optimum humidity (between 10.5 and 11)
it is left to rest to give it time to cool before being packaged in GrainPro
bags and taken to a warehouse isolated from humidity and at room
temperature. Allowing the coffee to stabilize between 2-4 months
maintaining control of the humidity and the local breeze until the
desired stabilization is achieved.