Colombia - Pacamara Rojo - Finca Anaya

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 of Pacamara Rojo — a variety originally developed in El Salvador as a cross between Pacas and Maragogipe — is processed using a washed method with controlled fermentation. After careful harvesting of fully ripe cherries, the coffee is depulped and submerged in water at 38 °C along with selected yeasts and a fruit-based pre-ferment. The submerged fermentation lasts 48 hours and is closely monitored via pH, Brix, TDS, and temperature. Once complete, the beans are washed with temperature-controlled water and sun-dried slowly for 8–12 days before a resting phase that stabilizes the flavor profile.

The result is a cup that’s rich, layered and indulgent. A velvety mouthfeel carries a striking combination of peanut butter and jelly, where forest berries and creamy peanut notes merge into a delicious harmony. The finish is long and satisfying, marked by a deep, molasses-like sweetness reminiscent of black honey.