Anaya – Sidra

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 deepening his understanding of fermentation and precision driven processing.

Fast forward to last summer, we reunited in Geneva during 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.

Nestled between two mountain ranges in Acevedo, Huila, Finca Anaya has been cultivated by the Aranda Gómez family for more than 30 years. Surrounded by native forest, guadua bamboo and fruit trees, the farm benefits from a rich ecosystem that supports slow cherry maturation and remarkable clarity in the cup.

At the centre of the project is Sergio Darío Aranda Gómez, a producer with more than 15 years of experience in specialty coffee. His approach combines deep sensory understanding with thoughtful experimentation, using controlled fermentation techniques to build expressive and distinctive profiles while maintaining balance and precision.

This Sidra release represents, in our view, one of Sergio’s most complete expressions to date, and one that aligns closely with our own admiration for the variety. It is a coffee shaped by trust, time and shared curiosity, and one we are deeply proud to share.

This lot is produced from Sidra, a variety celebrated for its intensely floral aromatics, vibrant acidity, and refined tropical character. At Finca Anaya, Sergio approaches the variety with the same precision and attention to detail that have become synonymous with his work, using a carefully structured advanced natural process to build complexity while preserving clarity and balance.

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 for four days, enhancing aromatic lift, sweetness, and fruit intensity.

Drying follows slowly under the sun over 15 to 20 days, allowing the coffee to stabilise gradually while preserving structure, vibrancy, and definition in the cup.

In the cup, expect mangosteen, candy floss, and peach slices. The profile is lush and exceptionally sweet, with a juicy, ripe character, vibrant acidity, and a preserved-peach depth. Layers of tropical fruit are complemented by a cotton-candy complexity, creating a cup that feels both playful and remarkably refined.

This is a vivid and expressive expression of Sidra, showcasing Sergio’s meticulous approach to fermentation and the evolving potential of Finca Anaya.