Anaya LOT02

Roaster notes

This coffee hails from Finca Anaya in Acevedo, Huila, where producer Sergio Darío Aranda Gómez has cultivated coffee for over 30 years with family dedication. The Red Bourbon undergoes a meticulous submerged anaerobic fermentation process enhanced by wild fruit yeasts, followed by an 18-hour oxidation phase and up to 20 days of sun-drying to preserve its vibrant sweetness and aromatic complexity.

Tasting notes