Finca Anaya - Sergio Aranda Gomez - Cinnamon Sugarcane Tabi - Colombia
Finca Anaya - Sergio Aranda Gomez - Cinnamon Sugarcane Tabi - Colombia
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Ships directly from Moonwake Coffee Roasters, roasted fresh every Tuesday and shipped Wednesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Tropical, Berry
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
Whole Bean
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: coconut flakes, pineapple cake, strawberry milkshake
Origin Details
Region: Huila, Colombia
Elevation: 1600m
Producer: Sergio Aranda Gomez, Finca Anaya
Process: Cinnamon + Sugarcane Inoculated
Variety: Tabi
ABOUT THIS COFFEE AND PRODUCER
Located in the heart of Acevedo, Huila, Finca Anaya has been cultivated with dedication by the Aranda Gómez family for over 30 years. Nestled between two imposing mountain ranges and surrounded by rich biodiversity, this unique environment enhances every harvest. The farm is home to guadua bamboo and fruit trees that contribute to the ecosystem and accompany the daily work of the pickers. Every coffee bean grown here is the result of years of tradition, passion, and respect for nature.
For this lot from Finca Anaya, the cherries start with flotation sorting to remove impurities and unripe cherries. Next, the cherries are oxidized for 24 hours. During this time, a pre-fermentation of Saccharomyces cerevisiae yeast, cinnamon sticks, and sugarcane is left to ferment for 48 hours. After the cherries are done oxidizing, they are combined with the pre-fermentation culture and anaerobically fermented for 72 hours. Next, the cherries are washed and given a thermal shock. Finally, they coffee is dried for 12 days.
WHY WE SELECTED THIS COFFEE
We're excited to bring in another experiment from one of our favorite process forward farms to work with, Finca Anaya. This one is a particularly fun expression and has quickly become one of our favorite coffees to pair with milk as espresso.
It's also our first time working with the Tabi varietal, which brings some of its own nuttiness and tropical character to the cup. Those qualities work especially well alongside the intensity of the processing.
The coffee opens with a bright, pastry-like pineapple sweetness, followed by unmistakable coconut flakes that carry throughout the cup. As it cools, the fruit and texture begin to blend together into something soft and creamy, reminding us of a strawberry milkshake.
There's a lot happening in this coffee, but the different elements come together in a way that makes it particularly fun to drink. It's another example of the range of processing experiments coming out of Finca Anaya, and one we're excited to share.
