Colombia — Sergio Aranda Gomez Finca Anaya Tabi (Cinnamon + Sugarcane Inoculated)

Tastes Like — 🥥 Coconut Flakes • 🍍 Pineapple Cake • 🍓 Strawberry Milkshake

DETAILS

• Producer: Sergio Aranda Gomez

• Farm: Finca Anaya

• Region: Acevedo, Huila, Colombia

• Varietal: Tabi

• Process: Anaerobic Cinnamon + Sugarcane Inoculated pre-ferment culture, thermal shock & washed

• Altitude: 1600m

• Roast: Light

• Size: 227g

INTRO

We're excited to bring in another experiment from one of our favourite process forward farms to work with, Finca Anaya. This one is a particularly fun expression and has quickly become one of our favourite coffees to pair with milk as espresso.

THE PRODUCER

Located in the heart of Acevedo, Huila, Finca Anaya has been cultivated with dedication by the Aranda Gómez family for over 30 years. Nestled between two imposing mountain ranges and surrounded by rich biodiversity, this unique environment enhances every harvest. The farm is home to guadua bamboo and fruit trees that contribute to the ecosystem and accompany the daily work of the pickers. Every coffee bean grown here is the result of years of tradition, passion, and respect for nature.

It's also our first time working with the Tabi varietal, which brings some of its own nuttiness and tropical character to the cup. Those qualities work especially well alongside the intensity of the processing.

THE PROCESS

The Cinnamon + Sugarcane Inoculated process at Finca Anaya involves:

• 👁️ Flotation Sorting — Removes impurities and unripe cherries

• 🌬️ Oxidation — Cherries oxidised for 24 hours

• 🧪 Pre-Fermentation Culture — Saccharomyces cerevisiae yeast, cinnamon sticks, and sugarcane fermented separately for 48 hours

• 🔒 Anaerobic Fermentation — Cherries combined with the pre-fermentation culture and anaerobically fermented for 72 hours

• 🚿 Washing — Cherries washed following fermentation

• ❄️ Thermal Shock — Temperature shift applied after washing

• ☀️ Drying — 12 days

This layered pre-fermentation with cinnamon and sugarcane, combined with extended anaerobic fermentation and thermal shock, creates the bold, dessert-like complexity that defines this experimental Tabi.

THE CUP

The coffee opens with a bright, pastry-like pineapple sweetness, followed by unmistakable coconut flakes that carry throughout the cup. As it cools, the fruit and texture begin to blend together into something soft and creamy, reminding us of a strawberry milkshake. There's a lot happening in this coffee, but the different elements come together in a way that makes it particularly fun to drink—another example of the range of processing experiments coming out of Finca Anaya.

Flavour Notes

• 🥥 Coconut Flakes

• 🍍 Pineapple Cake

• 🍓 Strawberry Milkshake