Last updated: 2026-09-16T20:35:00.777Z

[0.0 out of 5 stars — 0 ratings](https://www.coffeelist.co/b/sumo-coffee-roasters/yellow-pacamara-anaya-colombia-advanced-washed-thermoshock/reviews)

From $35.01/250g

**Process:** [Washed](https://www.coffeelist.co/insights/processing-method/washed)

,

[Thermal shock](https://www.coffeelist.co/insights/processing-method/thermal%20shock)

**Region:** [Acevedo, Colombia 🇨🇴](https://www.coffeelist.co/insights/region/22b255ea-ea10-4342-94a9-170c8ae0e4c8)

**Variety:** [Pacamara](https://www.coffeelist.co/insights/variety/pacamara)

**Altitude:** ~1600 masl

## What the Brand Says

> Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Yellow Pacamara Process: Advanced Washed Thermoshock Altitude: 1600 masl Harvested: 2026 Cupping notes: Mango, white tea, peach, white flowers, honeydew melon This Yellow Pacamara comes from Finca Anaya, a 4.5-hectare family farm located at 1,600 metres in the hills of Acevedo, Huila. The Aranda Gómez family has cultivated the farm for more than 30 years, surrounded by native trees, guadua bamboo and fruit trees that encourage biodiversity and slow, even cherry maturation. Producer Sergio Darío Aranda Gómez has more than 15 years of experience in specialty coffee. His meticulous approach to fermentation and lot evaluation allows him to develop complexity and aromatic intensity while maintaining the character of each variety. Yellow Pacamara is a rare expression of Pacamara, a variety recognised for its large cherries, vibrant aromatics and distinctive cup structure. For this washed lot, fully ripe cherries were hand-selected, floated and disinfected before undergoing an initial 24-hour fermentation in cherry. After depulping, the parchment fermented for a further 48 hours to develop sweetness and structure. Selected yeasts and a pre-fermented fruit mixture were then introduced, followed by a submerged fermentation. Throughout the process, pH, Brix, TDS and electrical conductivity were closely monitored, while water at 38°C was added to stimulate controlled microbial activity and enhance aromatic clarity. The coffee was finally washed with water at 20°C and slowly dried to a moisture content of 10–11.5%. It was then rested under stable conditions, allowing the flavours to integrate before export. Transparency. What we paid: -Coffee: 19€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 140 Kg

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# Yellow Pacamara, Anaya, Colombia - Advanced Washed Thermoshock

[View at roaster](https://www.sumocoffeeroasters.com/product-page/yellow-pacamara-anaya-colombia-advanced-washed-thermoshock)

250g

$35.01

($63.52/lbs)

1kg

$137.74

($62.48/lbs)

## Profile

### Taste characteristics

**Body:** 33/100 — Light & tea-like (0) to Full-bodied & creamy (100)

**Acidity:** 62/100 — Soft (0) to Bright & acidic (100)

**Sweetness:** 58/100 — Less sweet (0) to Very sweet (100)

**Bitterness:** 35/100 — Subtle bitterness (0) to Pronounced bitterness (100)

**Character:** 75/100 — Conventional (0) to Funky & novel (100)

**Roast level:** Light to medium — 3/7, from Extra light (1) to Extra dark (7)

## Tasting Notes

Honeydew

Mango

Peach

White tea

White florals

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