Last updated: 2026-09-16T20:34:59.948Z

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/sumo-coffee-roasters/red-bourbon-anaya-colombia-advanced-natural-thermoshock/reviews)

À partir de 41,90 $US/250g

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

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

,

[Séché au soleil](https://www.coffeelist.co/fr/insights/processing-method/sun-dried)

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

**Variété:** [Bourbon rouge](https://www.coffeelist.co/fr/insights/variety/bourbon-vermelho)

**Altitude:** 1600-1600 m alt.

## Ce que dit la marque

> 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

Original en anglais.

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# Red Bourbon, Anaya, Colombia - Advanced Natural Thermoshock

[Voir sur le site du torréfacteur](https://www.sumocoffeeroasters.com/product-page/red-bourbon-anaya-colombia-advanced-natural-thermoshock)

250g

41,90 $US

(76,02 $US/lbs)

1kg

160,69 $US

(72,89 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 41/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 69/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 69/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 35/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 82/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire à moyenne — 3/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Baies

Cerise

Vanille

Chewing-gum

Raisin rouge

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