Tucked into the lush hills of Acevedo, in southern Huila, Finca Anaya is a 4.5-hectare family farm run by the Aranda Gómez family for over thirty years. In this corner of Colombia, where biodiversity defines the landscape, Sergio Darío Aranda has cultivated a deep passion for quality coffee, refining both his agricultural approach and his fermentation methods over time. This microlot features 100% Pacamara Amarillo, a yellow cherry mutation of the more common red Pacamara, known for its smooth, round sweetness and unique cup profile.
The lot is processed using a washed method with controlled fermentation designed to elevate the clarity and complexity of the variety. After selective hand-picking of ripe cherries, a short whole-cherry fermentation is followed by depulping and a 48-hour submerged fermentation enriched with selected yeasts and a fruit-based pre-ferment. Throughout the process, parameters such as pH, Brix, TDS and temperature are carefully tracked. The coffee is then washed with temperature-controlled water and slowly sun-dried for 8 to 12 days.
The cup opens with a silky mouthfeel and bright fruit tones: yellow peach, honey melon and iced tea set the tone, while a gentle violet note brings floral lift and elegance. The acidity is vivid yet composed, giving structure and clarity to a sweet, articulate profile.
