Farm: Finca Anaya

Region: Huila, Colombia

Producer: Sergio Darío Aranda Gómez (Aranda Gómez Family)

Variety: Yellow Pacamara

Process: Advanced Washed

Altitude: 1600 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Vanilla, Stonefruit

Flavor: Ripe Peach

Aftertaste: Peach

Mouthfeel: Smooth and Silky

Processing

Step 1 – Selection & Preparation
Only ripe cherries are handpicked. The cherries are floated and disinfected to reduce microbial load and ensure uniformity.

Step 2 – First Fermentation (In Cherry · 24 hours)
The whole cherries ferment for 24 hours in plastic tanks, activating native microorganisms and building tropical fruit flavors.

Step 3 – Depulping & Second Fermentation (48 hours)
After depulping, the parchment ferments for 48 hours, improving sweetness and structure.

Step 4 – Inoculation & Submerged Fermentation
Selected yeasts and a pre-fermented fruit mixture are added. The coffee then undergoes submerged fermentation with pH, EC, TDS, and Brix closely monitored. Water at 38 °C is added to support controlled fermentation and enhance aromatic clarity.

Step 5 – Washing & Drying
The coffee is washed with water at 20 °C and dried slowly to 10–11.5% moisture, preserving cleanliness and cup stability.

Step 6 – Storage & Stabilization
The coffee rests in bags on pallets, allowing the flavors to stabilize before export or roasting.