Finca Anaya - Sergio Aranda Gomez - Cinnamon Sugarcane Tabi - Colombia

Whole Bean
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: coconut flakes, pineapple cake, strawberry milkshake

Origin Details

Region: Huila, Colombia
Elevation: 1600m
Producer: Sergio Aranda Gomez, Finca Anaya
Process: Cinnamon + Sugarcane Inoculated
Variety: Tabi

ABOUT THIS COFFEE AND PRODUCER

Located in the heart of Acevedo, Huila, Finca Anaya has been cultivated with dedication by the Aranda Gómez family for over 30 years. Nestled between two imposing mountain ranges and surrounded by rich biodiversity, this unique environment enhances every harvest. The farm is home to guadua bamboo and fruit trees that contribute to the ecosystem and accompany the daily work of the pickers. Every coffee bean grown here is the result of years of tradition, passion, and respect for nature.

For this lot from Finca Anaya, the cherries start with flotation sorting to remove impurities and unripe cherries. Next, the cherries are oxidized for 24 hours. During this time, a pre-fermentation of Saccharomyces cerevisiae yeast, cinnamon sticks, and sugarcane is left to ferment for 48 hours. After the cherries are done oxidizing, they are combined with the pre-fermentation culture and anaerobically fermented for 72 hours. Next, the cherries are washed and given a thermal shock. Finally, they coffee is dried for 12 days.

WHY WE SELECTED THIS COFFEE

We're excited to bring in another experiment from one of our favorite process forward farms to work with, Finca Anaya. This one is a particularly fun expression and has quickly become one of our favorite coffees to pair with milk as espresso.

It's also our first time working with the Tabi varietal, which brings some of its own nuttiness and tropical character to the cup. Those qualities work especially well alongside the intensity of the processing.

The coffee opens with a bright, pastry-like pineapple sweetness, followed by unmistakable coconut flakes that carry throughout the cup. As it cools, the fruit and texture begin to blend together into something soft and creamy, reminding us of a strawberry milkshake.

There's a lot happening in this coffee, but the different elements come together in a way that makes it particularly fun to drink. It's another example of the range of processing experiments coming out of Finca Anaya, and one we're excited to share.