We first met Sergio Aranda in 2022 during our Colombia sourcing trip, at a cupping hosted at the Finca Zarza lab in Bruselas. At the time, Sergio was in the final stages of a long-running project with Diego Bermudez, where he had spent years as processing manager, deepening his understanding of fermentation and precision-driven coffee. Fast forward to last summer, we reunited in Geneva at World of Coffee, cupping together at our friends My Little Cup. Sergio arrived with a selection of samples that immediately stood out — expressive, confident and meticulously crafted. It felt like a natural continuation of a conversation that had begun years earlier. This Natural Sidra represents, in our view, Sergio’s most complete expression — and one that aligns closely with our own love for the varietal. Fully ripe cherries are hand-selected and lightly washed before an initial oxidative phase. Whole cherries then undergo a temperature-controlled anaerobic fermentation with wild yeasts at 30 °C for four days, enhancing aromatic lift and fruit intensity. Drying follows slowly under the sun for 15–20 days, stabilising at 10–11% moisture, preserving clarity, sweetness and structure. A coffee shaped by trust, time and shared curiosity — and one we’re deeply proud to share.
