Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Sidra Process: Advanced Natural with Yeast Altitude: 1600 masl Harvested: 2026 Cupping notes: Peach, cotton candy, blueberry, and honey. Super complex, with great clarity and fruity sweetness. This Sidra comes from Finca Anaya, a 4.5-hectare family farm located at 1,600 metres in the hills of Acevedo, Huila. Cultivated by the Aranda Gómez family for more than 30 years, the farm is surrounded by native trees, guadua bamboo and fruit trees, creating a biodiverse environment where coffee cherries can mature slowly. Producer Sergio Darío Aranda Gómez has worked with specialty coffee for over 15 years, continually refining his fermentation methods and evaluating each lot with remarkable attention to detail. His processing choices are designed to develop complexity and intensity while preserving the identity and clarity of each variety. Sidra is a highly regarded Colombian variety known for its distinctive aromatics, sweetness 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, intensifying the coffee’s fruit character and aromatic expression. 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 fully integrate before export. Transparency. What we paid: -Coffee: 27€/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: Sidra Process: Advanced Natural with Yeast Altitude: 1600 masl Harvested: 2026 Cupping notes: Peach, cotton candy, blueberry, and honey. Super complex, with great clarity and fruity sweetness. This Sidra comes from Finca Anaya, a 4.5-hectare family farm located at 1,600 metres in the hills of Acevedo, Huila. Cultivated by the Aranda Gómez family for more than 30 years, the farm is surrounded by native trees, guadua bamboo and fruit trees, creating a biodiverse environment where coffee cherries can mature slowly. Producer Sergio Darío Aranda Gómez has worked with specialty coffee for over 15 years, continually refining his fermentation methods and evaluating each lot with remarkable attention to detail. His processing choices are designed to develop complexity and intensity while preserving the identity and clarity of each variety. Sidra is a highly regarded Colombian variety known for its distinctive aromatics, sweetness 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, intensifying the coffee’s fruit character and aromatic expression. 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 fully integrate before export. Transparency. What we paid: -Coffee: 27€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 70 Kg