Finca Anaya

Region: San Adolfo, Huila
Producer: Sergio Aranda
Cultivar: Ombligon
Process: Multiferment Washed
Elevation: 1700 masl
Source: Lafeika Beans (via Commonsa)
Roast level: Extremely light
Roasted for: Mod Spro + Filter

Tasting Notes: Rose essence, strawberry milk candy, lychee, vanilla

This coffee opens with the pronounced aromatics of rose that transition directly onto the palate with striking clarity. The initial floral intensity gradually yields to a creamy strawberry sweetness, while subtle lychee nuances emerge to add dimension. Rounded acidity provides structure without sharpness, flowing into a smooth yet slightly weighty mouthfeel. The experience concludes with a clean finish marked by a soft vanilla impression, leaving a balanced aftertaste that retains the coffee's distinctive floral character while maintaining drinkability. The overall profile presents an unusual but harmonious combination of bold aromatic presence and comforting sweetness, supported by well-integrated acidity and texture.

Nestled in the steep slopes of San Adolfo, Huila, Finca Anaya stands as a testament to innovation in specialty coffee. Owned by Sergio Aranda, a third-generation coffee producer, this 18-hectare farm sits at 1,650 to 1,800 meters above sea level, where volcanic soils and a stable microclimate create ideal conditions for complex, high-altitude coffees. Aranda, known for his experimental processing techniques, has become a pioneer in Huila’s specialty coffee scene, combining traditional cultivation with cutting-edge fermentation methods.

The Ombligón variety − named for its "belly button" shape − is a rare Colombian cultivar with ties to the Bourbon lineage. Prized for its sweetness and balanced acidity, Ombligón thrives in Huila’s nutrient-rich soils, developing concentrated sugars that lend themselves to intricate processing.

Moisture Content: 13.1%
Weight Loss: 11.8%
Agtron: 81.8 (W) / 123.4 (G) / △41.6