Finca Anaya | Colombia

Located in the heart of Acevedo, Finca Anaya has been managed by the Aranda Gómez family for over 30 years. With more than 15 years of experience in specialty coffee, Sergio Darío Aranda Gómez focuses on—among other things—innovative fermentation methods.

This "Ombligon" variety stands out with notes of raspberry and an overall berry-forward flavor profile. The coffee is processed using an "Advanced Washed" method as follows:

1. Manual sorting of ripe cherries
2. Initial fermentation for 24 hours in plastic tanks to activate natural microorganisms
3. Depulping followed by a second fermentation for 48 hours
4. Addition of selected yeast and a pre-fermented fruit blend, along with 38°C water to promote controlled microbial activity
5. Final wash with 20°C water, followed by drying to a moisture content of 10–11.5%.

This coffee is light roasted and suitable for all pour-over methods.

We source this green coffee through our import partner, "CATA".