Our latest release comes from Finca Anaya, grown by Sergio Aranda and his family in the mountains of Huila, Colombia. It feels like a real marriage of variety and skill, an exceptional Pacamara shaped by innovative processing that draws out everything the bean has to offer.
Anaya
£18.00
£72.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
On the filter, you'll get tropical mango, settling into sweet, peachy notes with a bright blood orange acidity that lingers nicely. Add milk and the whole thing shifts into something closer to a Solero ice lolly, creamy, fruity, and a little nostalgic.
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OriginSergio Darío Aranda Gómez (Aranda Gómez Family)
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CountryColombia
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Altitude1,600 MASL
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ProcessAdvanced Washed
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VarietyYellow Pacamara
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NotesMango Coulis, White Peach, and Lemongrass
Our latest coffee release comes from Finca Anaya, grown by Sergio Aranda and his family high in the mountains of Huila, Colombia. It's a real marriage of variety and skill, an exceptional Pacamara shaped by innovative processing that draws out everything this bean has to offer.
On filter, tropical mango leads, settling into sweet, peachy notes with a bright blood orange acidity that lingers nicely. Coffees like the Anaya are exactly what we love sharing with newer speciality drinkers. It's a first taste of a world that quietly rewrites what you thought coffee could taste like and a chance for us to celebrate the producer's craftsmanship, all the choices made from cherry to cup, and the intention behind each one.
Finca Anaya sits between two mountain ranges in the heart of Acevedo, and has been farmed by the Aranda Gómez family for more than 30 years. Sergio Darío Aranda Gómez, who has spent over 15 years in speciality coffee, continues to push the farm's fermentation and lot evaluation forward. His approach blends generations of tradition with real technical rigour, using advanced monitoring at every stage.
The ripe cherries are handpicked, then floated and disinfected to reduce microbial load and keep the lot uniform. They ferment whole for 24 hours in plastic tanks, activating native microorganisms and building tropical fruit precursors. After depulping, the parchment ferments again for 48 hours, refining sweetness and structure. Selected yeasts and a pre-fermented fruit mixture are then added for a submerged fermentation, with pH, EC, TDS, and Brix monitored throughout, and water added at 38°C to stimulate controlled microbial activity and sharpen aromatic clarity. A final wash with 20°C water ends fermentation, and the coffee is dried slowly to 10–11.5% moisture before resting in bags on pallets, letting the flavours integrate before export.
We sourced this coffee through Cata Export, an importer we've recently partnered with. They work exclusively in Colombia, travelling the country to build genuine relationships with farmers, often in vulnerable areas that are relatively new to the speciality coffee scene.
On filter, tropical mango leads, settling into sweet, peachy notes with a bright blood orange acidity that lingers nicely. Coffees like the Anaya are exactly what we love sharing with newer speciality drinkers. It's a first taste of a world that quietly rewrites what you thought coffee could taste like and a chance for us to celebrate the producer's craftsmanship, all the choices made from cherry to cup, and the intention behind each one.
Finca Anaya sits between two mountain ranges in the heart of Acevedo, and has been farmed by the Aranda Gómez family for more than 30 years. Sergio Darío Aranda Gómez, who has spent over 15 years in speciality coffee, continues to push the farm's fermentation and lot evaluation forward. His approach blends generations of tradition with real technical rigour, using advanced monitoring at every stage.
The ripe cherries are handpicked, then floated and disinfected to reduce microbial load and keep the lot uniform. They ferment whole for 24 hours in plastic tanks, activating native microorganisms and building tropical fruit precursors. After depulping, the parchment ferments again for 48 hours, refining sweetness and structure. Selected yeasts and a pre-fermented fruit mixture are then added for a submerged fermentation, with pH, EC, TDS, and Brix monitored throughout, and water added at 38°C to stimulate controlled microbial activity and sharpen aromatic clarity. A final wash with 20°C water ends fermentation, and the coffee is dried slowly to 10–11.5% moisture before resting in bags on pallets, letting the flavours integrate before export.
We sourced this coffee through Cata Export, an importer we've recently partnered with. They work exclusively in Colombia, travelling the country to build genuine relationships with farmers, often in vulnerable areas that are relatively new to the speciality coffee scene.
