Finca Anaya - Advanced Washed [Yellow Pacamara]

16.5 EUR

Farm: Finca Anaya Region: Huila, Colombia Producer: Sergio Darío Aranda Gómez (Aranda Gómez Family) Variety: Yellow Pacamara Process: Advanced Washed Altitude: 1600 masl Roasting Profile: Espresso Roasting Machine: ROEST P3000 Aroma: Vanilla, Stonefruit Flavor: Ripe Peach Aftertaste: Peach Mouthfeel: Smooth and Silky Processing Step 1 – Selection & Preparation Only ripe cherries are handpicked. The cherries are floated and disinfected to reduce microbial load and ensure uniformity. Step 2 – First Fermentation (In Cherry · 24 hours) The whole cherries ferment for 24 hours in plastic tanks, activating native microorganisms and building tropical fruit flavors. Step 3 – Depulping & Second Fermentation (48 hours) After depulping, the parchment ferments for 48 hours, improving sweetness and structure. Step 4 – Inoculation & Submerged Fermentation Selected yeasts and a pre-fermented fruit mixture are added. The coffee then undergoes submerged fermentation with pH, EC, TDS, and Brix closely monitored. Water at 38 °C is added to support controlled fermentation and enhance aromatic clarity. Step 5 – Washing & Drying The coffee is washed with water at 20 °C and dried slowly to 10–11.5% moisture, preserving cleanliness and cup stability. Step 6 – Storage & Stabilization The coffee rests in bags on pallets, allowing the flavors to stabilize before export or roasting.

Origin

Colombia Huila

Process

washed

Varietal

Yellow Pacamara

Altitude

1600 m