Whole Bean
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: mimosa, sunny d, lavender
(Full disclosure, this coffee is funky)

Origin Details

Region: Huila, Colombia
Elevation: 1600masl
Producer: Sergio Aranda Gomez, Finca Anaya
Process: Orange Washed
Variety: Orange Bourbon

ABOUT THIS COFFEE AND PRODUCER

From Finca Anaya:

We harvest the cherries at their peak ripeness and use flotation to remove impurities such as branches, empty beans, and overripe cherries. A pre-fermentation is carried out using yeasts and orange for approximately 48 hours. After this stage, we inoculate the mixture into the pulped coffee mass at a temperature of 40 °C and allow it to ferment for 40 hours in 200-liter plastic tanks. The elevated temperature helps expand the coffee’s pores, allowing the flavors produced during fermentation and the orange pre-fermentation to bind more effectively to the beans. Finally, we rinse the coffee thoroughly with clean water and dry it in traditional drying structures for 10 to 15 days.

WHY WE SELECTED THIS COFFEE

We’re bringing back Finca Anaya for the first fun coferment release of the year. At this point it feels like our main criteria for coferments is how much they make us laugh at the cupping table, and this one did exactly that.

Expect something closer to alcoholic bubbly orange juice than a traditional cup of coffee. It’s bright, strange, and not really trying to taste like coffee at all, but it leaves a lasting impression.  Full disclosure, this coffee is quite funky.

This is a potent, playful coffee meant to be shared. One that sparks laughs, stories, and memories with friends rather than serious analysis.