Colombia FINCA ANAYAfrom the Latvian roastery Rocket Bean is exactly the kind of coffee that stops you in your tracks after the first sip and makes you pause for a moment to think about what just happened. In the cup, it reveals a distinct tropical sweetness of papaya and dried pineapple, complemented by sugar-coated cranberries, delicate white chocolate, and juicy grapefruit. The entire profile is incredibly lively, layered, and elegant all at once. It’s a modern Colombian coffee in every sense—sweet, fruity, and perfectly distinct, yet without any unnecessary excess.
The coffee comes from the Finca Anaya farm in the Acevedo region of Huila, where the Aranda Gómez family has been growing coffee for over thirty years. The farm is run by Sergio Darío Aranda Gómez, who has been intensely dedicated to specialty coffee and experimental fermentations for the past fifteen years. His lots are known worldwide for their unusual flavor profiles and precise processing. This particular coffee is also from the rare Ombligon variety , which developed naturally in the Huila region. The name “Ombligon” means “belly button” in Spanish—referring to the typically round shape of the cherries. Combined with volcanic soil, high altitude, and cool nights, this results in a coffee with intense sweetness and beautifully defined acidity.
Processing begins with the hand-picking of only perfectly ripe cherries, which are then floated and disinfected with hot water for maximum control over fermentation. This is followed by an initial 24-hour fermentation in plastic tanks. After hulling , another 48-hour fermentation takes place , during which the sweetness and complexity of the lot develop. Specially selected yeasts that enhance tropical notes are then added along with a pre-fermented fruit mixture. Fermentation takes place submerged in water at 38 °C, and pH, TDS, and Brix levels are carefully monitored throughout the process. Once complete, the coffee is washed with water at 20 °C, dried to a moisture content of 10–11.5%, and then rested in bags prior to export. The result is a cup full of tropical fruit, elegance, and incredible clarity.