Sergio Aranda Gomez (Finca Anaya)

Description

Origin: Colombia
Region: Acevedo, Huila
Farmer: Sergio Aranda Gomez
Farm: Finca Anaya
Varietal: Typica Mejorado
Processing: Advanced Washed (watermelon co-ferment)
Elevation: 1600 masl
Profile: Honeydew, orange blossom, vanilla sweetness
Price per lb (shipping + greens): $11.84

About the coffee:

This lot starts with cherries picked at peak ripeness, then floated to clear out any overripe fruit and debris. The cherries rest for about 24 hours of oxidation under ambient conditions — a step that nudges up the temperature of the coffee mass, evens out ripening, and sets up a more uniform fermentation.

The character here comes from a watermelon co-ferment. A culture of native microorganisms is activated, combined with watermelon, and left to develop sweet, fruity aromas over 48 hours in a closed environment. That pre-ferment is then folded into the pulped coffee and fermented a further 48 hours in sealed containers, letting the microbial compounds and watermelon-derived notes work their way into the bean. It finishes with a gentle wash and slow drying in solar houses over roughly 12 days.

Roaster's notes:

Does honeydew taste like watermelon? I guess kinda.

Similar to the Finca Milan, but slightly different. This skews more towards honeydew (IMO) and the fruit notes are more prominent without a black tea anchor in the finish.

Brewing Notes:

V60

Water temp:

90-93C

Brew recipe:

0. 18g grounds a tad coarser
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (until water drains)
3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides

Rest notes:

I'd leave it alone for 3+ weeks if possible.

Additional Notes:

Learn more about how we price our coffee here.

Text from thoughtful coffee nyc's listing.