[Bean] Colombia Kaleidoscope

COLOMBIA KALEIDOSCOPE 

ORIGIN: COLOMBIA

FARM: AROMA NATIVO

PRODUCER: AROMA NATIVO, LUIS MARCELINO

VARIETY: PINK BOURBON

PROCESS: EFM DOUBLE HONEY FERMENTATION

CUP NOTE: PASSION FRUIT, MANGO, WHITE FLOWER

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ROASTER'S COMMENT

Have you ever looked through a kaleidoscope and watched endless colors and patterns unfold with every turn toward the light? SOWN and coffee creator Nadia proudly present COLOMBIA KALEIDOSCOPE—a coffee in which tropical fruit and floral aromas shift brilliantly from one sip to the next.

A kaleidoscope creates a new landscape every time its small pieces of color meet a different angle of light. In the same way, this coffee reveals ever-changing impressions of passion fruit, mango, and delicate white flowers as its temperature and brewing method change.

This coffee was created in collaboration with coffee creator and barista Nadia Park (@nadiaxcoffee). Rather than treating coffee as something difficult or reserved only for experts, Nadia sees it as a medium for sharing positive energy and connecting people. Through her work as a barista, roaster, and content creator, she moves freely between online and offline spaces, cultivating a coffee culture that feels welcoming and approachable to everyone.

Coffee does not need to have a single correct answer. It can be tasted and enjoyed in a way that feels personal to each individual. Lowering the barriers of expertise and discovering new preferences, conversations, and inspiration through a cup of coffee—this is the free-spirited coffee culture that Nadia represents.

COLOMBIA KALEIDOSCOPE was roasted with Nadia’s colorful and free-spirited approach to coffee in mind. We wanted its vivid tropical fruit flavors and delicate floral aromas to move beyond one fixed impression, inviting each person to interpret them differently according to the moment. From its name and flavor profile to the direction of the roast, every aspect of this coffee captures the bright and flexible energy of our collaboration.

This coffee was produced by Aroma Nativo, a specialty coffee production and processing project founded by Luis Marcelino in Huila, Colombia, in 2019. Aroma Nativo works with local farmers who grow exceptional coffee cherries but may lack access to their own processing facilities or international markets. Through meticulous processing techniques, the team helps reveal the full potential of each farmer’s coffee.

Rather than indiscriminately combining cherries from different farms and harvest periods, Aroma Nativo carefully separates and manages each farm, variety, and harvest lot. After identifying the distinctive qualities of each coffee, the team designs fermentation and drying protocols specifically suited to it. With traceability maintained from production through export, Aroma Nativo connects Colombian farmers with roasters around the world.

The variety used for KALEIDOSCOPE is Pink Bourbon. Celebrated for its vibrant floral aroma, refined acidity, and abundant fruit character, Pink Bourbon offers a vivid sweetness reminiscent of ripe tropical fruit alongside an elegant fragrance. When paired with precise fermentation, it develops an exceptionally expressive and multidimensional profile.

Only fully ripe Pink Bourbon cherries were carefully selected and harvested for this special lot. Because the ripeness of the coffee cherries greatly influences fermentation consistency and the final flavor profile, the meticulous processing of KALEIDOSCOPE begins at the very moment the ripest cherries are chosen.

The selected cherries undergo a carefully controlled primary fermentation in an anaerobic environment. By limiting exposure to oxygen and precisely managing the fermentation conditions, this stage brings greater clarity to Pink Bourbon’s tropical fruit aromas and abundant sweetness.

Following fermentation, the coffee is slowly dried on raised beds for 22 days. Elevating the coffee above the ground allows air to circulate evenly around it while its moisture content is gradually and consistently reduced. This delicate drying process preserves the vibrant aromas created during fermentation while further developing the coffee’s sweetness and texture.

Once drying is complete, the coffee is stabilized for approximately two months in a strictly temperature-controlled environment. This extended resting period allows moisture to distribute evenly throughout the green beans while helping the coffee’s complex flavors settle into harmony. Careful selection, double fermentation, extended drying, and stabilization work together to create KALEIDOSCOPE’s vivid yet beautifully refined character.

When roasting COLOMBIA KALEIDOSCOPE, we focused on clearly expressing both the remarkable flavor potential of Pink Bourbon and the layered character created by its double fermentation. During the early stages of roasting, we encouraged heat to penetrate the beans evenly. In the later stages, we carefully adjusted the overall heat application to minimize aroma loss while allowing the rich sweetness and smooth texture of mango to develop fully.

Another important goal of this roast was to allow different flavors to emerge naturally as the coffee’s temperature changes, rather than emphasizing one fixed note. Continually discovering something new within a single cup reflects the colorful and free-spirited coffee experience we wanted to express together with Nadia.

The first sip opens with a vibrant, luminous acidity reminiscent of passion fruit. It is followed by the rich, smooth sweetness of ripe mango, while a clean and elegant white-floral aroma gently surrounds the entire cup.

The refreshing brightness of passion fruit and the lush sweetness of mango create a vivid contrast while flowing naturally into one another. Fragrant notes of white flowers add an expressive yet graceful dimension, completing a cup that is complex, clean, and never overwhelming. Like the colored pieces inside a kaleidoscope forming a new pattern with every turn, the flavors in each sip overlap, shift, and reveal something new.

When enjoyed warm, the sweet and velvety texture of ripe mango takes center stage, accompanied by a delicate white-floral aroma that blooms elegantly above it. As the coffee cools, the bright and refreshing acidity of passion fruit becomes more pronounced, and the fermentation-derived tropical fruit character unfolds with even greater depth.

There is no single correct way to enjoy coffee. Depending on how it is brewed, the temperature at which it is served, and the people with whom it is shared, one cup can take on countless different forms.

The vibrancy of passion fruit, the abundant sweetness of mango, the elegance of white flowers, and Nadia’s positive, free-spirited energy all come together in one cup. Discover a colorful world of coffee that transforms with every sip through COLOMBIA KALEIDOSCOPE.

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FILTER BREW GUIDE

HOT

① Preheat the server with hot water. Place a filter in the dripper, rinse it thoroughly, and prepare brewing water at 95°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 50g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly.

⑤ Wait until the water has completely drained through the coffee bed, then pour until the total weight reaches 100g.

⑥ Once the water has completely drained again, pour until the total weight reaches 170g.

⑦ After another complete drawdown, pour until the total weight reaches 232g.

⑧ Once the final pour has completely drained, remove the dripper and enjoy.

ICED

① Place a filter in the dripper and rinse it thoroughly with hot water. Discard the rinse water, add 74g of ice to the server, and prepare brewing water at 96°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 40g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly, then wait until the water has completely drained through the coffee bed.

⑤ Pour until the total weight reaches 75g, then wait for the water to drain completely.

⑥ Pour until the total weight reaches 120g, then wait for the water to drain completely.

⑦ Pour until the total weight reaches 158g. The entire brew should finish draining in approximately 2 minutes 30 seconds to 3 minutes 10 seconds.

⑧ Once the coffee has finished draining, remove the dripper and swirl the server thoroughly to combine the brewed coffee with the ice.

⑨ Pour the chilled coffee into a glass filled with fresh ice, then enjoy.

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ESPRESSO BREW GUIDE

We recommend using a VST basket to bring out the clean and vibrant flavors characteristic of SOWN coffee. If your machine allows it, reducing the brewing pressure to between 4 and 6 bar can produce even better results. With the portafilter removed, we recommend a water flow rate of 210 ml per 30 seconds.

ESPRESSO

Coffee Dose: 19g (using an 18g VST basket)

Beverage Yield: 60g

Extraction Time: Approximately 25 seconds

AMERICANO & CAFÉ LATTE

Coffee Dose: 19g (using an 18g VST basket)

Beverage Yield: 50g (55g for a latte)

Extraction Time: 18–23 seconds

Water or Milk: HOT 200ml / ICED 175ml

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