After brewing, smell the aromas, it so sweet and smells like a pickwick rooibos/fruit tea.

Origin: Acevedo, Huila, Colombia
Producer: Sergio Darío Aranda Gómez
Farm: Finca Anaya
Process: Washed (Yeast-inoculated)
Varietal: Ombligón
Altitude: ~1800masl
Tasting Notes: rooibos, pineapple, mango, tropical fruits, sweet, florals, rosemary

This coffee is a snapshot of place — grown at Finca Anaya, a small family farm in Acevedo, Huila, where innovation meets biodiversity. Producer Sergio Aranda crafts this rare Ombligón variety using a multi-stage washed process designed to enhance tropical fruit character and aromatic depth.

After handpicking and initial cherry fermentation, the coffee is depulped and undergoes a second fermentation with added yeast and pre-fermented fruit in a submerged environment, carefully monitored for pH, TDS, EC, and Brix. A warm water addition stimulates microbial activity before final washing and slow drying.

We’ve roasted it ultra-light to let the nuances shine. Expect pineapple brightness, green mango acidity, and an herbal lift of rosemary, structured, vibrant, and refined.