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Anaya

Anaya

Anaya

Origin°

Colombia

Farm°

Anaya

Region°

Acevedo – Huila

Variety°

Sidra

Process°

96hr Yeast Anaerobic

Altitude°

1600 masl

Notes°

Peach

Caramel

Papaya

Apricot

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Importers Notes

Located in the heart of Acevedo, Finca Anaya has been cultivated by the Aranda Gómez family for over 30 years. Nestled between two mountain ranges and surrounded by rich biodiversity, the farm integrates guadua bamboo and fruit trees that support ecosystem balance and slow cherry maturation. With more than 15 years of experience in specialty coffee, Sergio Darío Aranda Gómez focuses on fermentation innovation and meticulous lot evaluation—unlocking
expressive profiles while preserving consistency and quality.

Farmers Notes

Step 1 — Selection & Preparation
● Manual handpicking of fully ripe cherries
● Initial washing to ensure quality and uniformity

Step 2 — Oxidation & Anaerobic Fermentation
● Initial oxidation of whole cherries
● Anaerobic fermentation with wild yeasts under controlled conditions at 30 °C
for 4 days, enhancing berry intensity and aromatic lift

Step 3 — Sun Drying
● Slow sun drying for 15–20 days until reaching 10–11% moisture content,
preserving fruit sweetness and structure
Step 4 — Storage & Stabilization
● Stored under optimal conditions to stabilise flavours and ensure consistency before export or roasting

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Parallel Coffee is named as a tip of the hat to the importance of provenance and sourcing as essential elements of exceptional coffee. We’re thrilled to be part of the specialty coffee community and to share our passion with our customers every day.

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