Candy Swirl | Colombia

Colombia — Sergio Darío Aranda Gómez Finca Anaya Ombligon (Apple Co-Ferment Natural)

Tastes Like — 🍓 Strawberry Compote • 🍬 Candy • 🍮 Dulce de Leche

DETAILS

• Producer: Sergio Darío Aranda Gómez
• Farm: Finca Anaya
• Region: Acevedo, Huila, Colombia
• Varietal: Ombligon
• Process: Apple Co-Ferment Natural
• Roast: Espresso
  

INTRO

From Sergio Darío Aranda Gómez at Finca Anaya in Acevedo, Huila — a naturally processed Ombligon co-fermented with apples, and one of DAK's most playful and indulgent releases. Sweet, layered, and unabashedly confectionary. In the cup: strawberry compote, candy, and dulce de leche.

THE PRODUCER

Finca Anaya is a 4.5-hectare family farm nestled in the hills of Acevedo, Huila, cultivated by Sergio Darío Aranda Gómez and his family for over thirty years. The farm sits between two ridgelines in a landscape rich with biodiversity, fruit trees, and bamboo — a microclimate that shapes the character of every lot that leaves it. Sergio has spent more than 15 years refining his approach to specialty coffee production, developing deep expertise in fermentation and varietal cultivation. Alongside Ombligon, the farm grows Pink Bourbon, Pacamara, Geisha, Castillo, and Red Bourbon.

Ombligon — named for the distinctive navel-like dimple on the base of its cherry — is a naturally occurring mutation cultivated almost exclusively in Huila. Believed to share genetic roots with Ethiopian heirloom varieties, it is prized for its ability to deliver syrupy, candy-like sweetness and vivid fruit character, particularly under natural and experimental processing. Its high yield, disease resistance, and extraordinary cup potential have made it one of the most exciting emerging varietals in Colombian specialty coffee.

THE PROCESS

The Apple Co-Ferment Natural process at Finca Anaya involves:

🍒 Hand-picking — Ombligon cherries selectively harvested at peak ripeness 🍎 Apple co-fermentation — Fresh apples introduced during fermentation, allowing the fruit's aromatic compounds and sugars to interact directly with the coffee cherries 🔒 Controlled fermentation — Fermentation conditions managed throughout to direct flavour development ☀️ Natural drying — Whole cherries dried with fruit intact after fermentation

The apple co-fermentation is the defining step — by introducing fresh apples during the fermentation period, Sergio adds a layer of fruity sweetness and aromatic complexity that intertwines with Ombligon's naturally confectionary character, producing the strawberry compote richness, candy sweetness, and dulce de leche depth that define this lot.

THE CUP

A richly indulgent and joyfully sweet natural from one of Huila's most passionate family farms — strawberry compote and candy sweetness layered over a deep dulce de leche finish. Ombligon at its most expressive, and an apple co-ferment that knows exactly what it wants to be.

Flavour Notes

🍓 Strawberry Compote 🍬 Candy 🍮 Dulce de Leche