COLOMBIA — FINCA ANAYA (YELLOW PACAMARA MULTI-STAGE WASHED)

THE CUP

Vibrant, juicy, and bursting with fruit-forward sweetness. This coffee opens with passion  fruit, ripe peach, and pink lemonade, balanced by soft florals and a velvety texture. It’s playful and expressive - sweet, colourful, and nostalgic.

THE ORIGIN
Producer: Finca Anaya
Region: Colombia, Huila
Variety: Yellow Pacamara
Process: Multi-Stage Washed (Yeast & Fruit Co-Ferment)
Altitude: 1,500–1,700 masl
Harvest: 2025
Size: 250g

THE PROCESS

This multi-stage washed coffee begins with the addition of a carefully selected yeast and fruit mixture during fermentation - a co-fermentation technique designed to heighten sweetness and aromatic complexity without overpowering the cup. After pulping, the coffee undergoes controlled fermentation in stages, allowing the fruit and yeast to interact with the mucilage in a slow, layered process.

Once fermentation is complete, the coffee is washed and dried on raised beds, where airflow and timing are precisely managed to lock in its candy-like fruit character and sparkling acidity. The result is a cup that feels alive—bright, juicy, and complex, yet balanced and clean.

WHY WE LOVE IT

The Yellow Pacamara variety already brings a bold, juicy sweetness, and the fruit-yeast fermentation elevates it to something unforgettable: a coffee that’s both fun and refined, full of life and flavour.

Flavour Notes: Passion fruit, Strawberry, Florals

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.