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. Nestled between two majestic mountain ranges in the heart of Acevedo, Huila, Finca Anaya is a thriving family farm that reflects over 30 years of generational care and dedication. Surrounded by vibrant native forests, guadua bamboo and fruit trees that help sustain the local ecosystem, the farm’s rich environment encourages slow, even cherry development and a deep connection to place. At the core of Anaya’s success is Sergio Darío Aranda Gómez, a producer with more than 15 years of specialty coffee experience. From an early age Sergio learned coffee cultivation and processing within his family’s long tradition, and has since blended that heritage with rigorous sensory evaluation and thoughtful innovation. His hands-on approach to fermentation — from precise lot selection through controlled processing — has helped position Anaya as a standout in Colombia’s specialty landscape. Under Sergio’s guidance, the farm doesn’t just grow coffee — it cultivates resilience and nuance. Through careful attention to the natural rhythms of the land and a commitment to ecological balance, Sergio continually explores progressive techniques while preserving the clarity and consistency that define Anaya’s voice in cup. The story of Finca Anaya is one of place, passion and purpose — where tradition and thoughtful innovation meet to shape coffees that are deeply expressive and true to their origin.
