Blackberry Punch- COLOMBIA [FILTER]

Farm Finca Anaya
Varietal Ombligon
Process Thermal shock, Co-ferment with mosto of andean blackberry

Tucked into the lush hills of Acevedo, in southern Huila, Finca Anaya is a 4.5-hectare family farm run by the Aranda Gómez family for over thirty years. In this corner of Colombia, where biodiversity defines the landscape, Sergio Darío Aranda has cultivated a deep passion for quality coffee, refining both his agricultural approach and his fermentation methods over time. This lot, named Ombligón, comes from a naturally occurring mutation of the coffee seed — marked by a central dimple like a navel; it is a natural mutation of uncertain origin, with characteristics similar to varieties like Bourbon, Pacamara, Castillo, and some Ethiopian heirlooms — selected and propagated locally for its unique sensory character.