Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Red Bourbon Process: Advanced Natural Thermoshock Altitude: 1600 masl Harvested: 2026 Cupping notes: Cherry, vanilla, bubble gum, berries, and red grapes This Red Bourbon comes from Finca Anaya, a 4.5-hectare family farm situated at 1,600 metres in Acevedo, Huila. The farm has been cultivated by the Aranda Gómez family for more than 30 years and is surrounded by native trees, guadua bamboo and fruit trees, creating a rich and balanced ecosystem for slow cherry maturation. With more than 15 years of experience in specialty coffee, producer Sergio Darío Aranda Gómez has developed a meticulous approach to fermentation and lot evaluation. His work combines careful processing with a clear respect for the natural expression of each variety. Red Bourbon is a classic variety known for its sweetness, balance and elegant structure. For this natural lot, only fully ripe cherries were hand-selected and washed before undergoing an initial oxidation stage. The whole cherries were then fermented anaerobically with wild yeasts for four days at a controlled temperature of 30°C, developing perfumed aromatics and deeper purple-fruit character. Following fermentation, the cherries were slowly sun-dried for 15 to 20 days until reaching a moisture content of 10–11%. The coffee was then carefully stored and rested, allowing its flavours to stabilize and integrate before export. Transparency. What we paid: -Coffee: 23€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 70 Kg

Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Red Bourbon Process: Advanced Natural Thermoshock Altitude: 1600 masl Harvested: 2026 Cupping notes: Cherry, vanilla, bubble gum, berries, and red grapes This Red Bourbon comes from Finca Anaya, a 4.5-hectare family farm situated at 1,600 metres in Acevedo, Huila. The farm has been cultivated by the Aranda Gómez family for more than 30 years and is surrounded by native trees, guadua bamboo and fruit trees, creating a rich and balanced ecosystem for slow cherry maturation. With more than 15 years of experience in specialty coffee, producer Sergio Darío Aranda Gómez has developed a meticulous approach to fermentation and lot evaluation. His work combines careful processing with a clear respect for the natural expression of each variety. Red Bourbon is a classic variety known for its sweetness, balance and elegant structure. For this natural lot, only fully ripe cherries were hand-selected and washed before undergoing an initial oxidation stage. The whole cherries were then fermented anaerobically with wild yeasts for four days at a controlled temperature of 30°C, developing perfumed aromatics and deeper purple-fruit character. Following fermentation, the cherries were slowly sun-dried for 15 to 20 days until reaching a moisture content of 10–11%. The coffee was then carefully stored and rested, allowing its flavours to stabilize and integrate before export. Transparency. What we paid: -Coffee: 23€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 70 Kg