Ana Red Bourbon

Origin: Acevedo, Huila, Colombia
Producer: Sergio Darío Aranda Gómez
Farm: Finca Anaya
Process: Natural (Submerged Anaerobic Fermentation with Wild Yeasts)
Varietal: Red Bourbon
Altitude: 1,600 masl
Tasting Notes: tutti frutti, blackcurrants, parma violet, lactic, cherry coke

This coffee is a snapshot of place, grown at 1,600 masl on Finca Anaya in Acevedo, Huila, where rich biodiversity and over 30 years of family dedication shape each cup. Producer Sergio Darío Aranda Gómez crafts this Red Bourbon using submerged anaerobic fermentation, enhanced with wild fruit yeasts and monitored for precision.

After an 18-hour oxidation phase, cherries ferment in water at 30°C for four days until reaching the optimal pH, then sun-dry for up to 20 days to lock in sweetness and aromatics.

We’ve roasted it ultra-light to let the nuances shine. Expect purple berries, sweet grape, and white sugar, a juicy, fragrant cup with lively acidity and a clean, fruit-forward finish.

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