Colombia Sergio Aranda Gómez Sidra Filter

Located in the heart of Acevedo, Huila, a region globally celebrated for its exceptional specialty coffee terroir, Finca Anaya has been nurtured by the Aranda Gómez family for over three decades. Nestled in a lush valley between two striking mountain ranges, the estate is a thriving haven of biodiversity. The family actively integrates towering guadua bamboo and native fruit trees directly into the coffee plots. This vibrant canopy not only supports a perfectly balanced local ecosystem but also creates a cool, shaded microclimate that intentionally slows the maturation of the coffee cherries, resulting in far denser, sweeter seeds.

​With more than 15 years dedicated specifically to the specialty coffee movement, producer Sergio Darío Aranda Gómez has transformed the family farm into a laboratory for post-harvest innovation. Sergio combines meticulous sensory evaluation with advanced fermentation techniques to unlock highly expressive cup profiles. This particular lot features the rare and highly coveted Sidra varietal. To maximize its massive potential, Sergio utilizes a highly controlled, wild yeast-driven anaerobic natural process that guarantees both explosive flavor and rock-solid structural consistency.

​Behind the Process:

• ​Selective Harvest & Prep: The journey begins with the rigorous, manual handpicking of only the fully ripe Sidra cherries. Immediately after harvest, the fruit undergoes an initial washing and floating stage to ensure absolute uniformity and pristine quality before fermentation begins.
• ​Open-Air Oxidation: Before being sealed away, the whole cherries are exposed to a deliberate period of open-air oxidation. This crucial step kickstarts microbial activity and sets the foundation for early flavor development.
• ​Wild Yeast Anaerobic Fermentation: The cherries are then transferred into sealed tanks for an intense, oxygen-free fermentation. Sergio introduces wild, indigenous yeasts and maintains a strictly controlled temperature of 30°C for 4 days (96 hours). This warm, hyper-focused environment dramatically amplifies the Sidra's aromatic lift and deep berry intensity.
• ​Slow Sun Cure: The heavily fermented cherries are moved into the sun to dry slowly and evenly. Over the course of 15 to 20 days, this gentle dehydration preserves the delicate fruit structure and locks in the coffee's intense sweetness, dropping the moisture content to an optimal 10–11%.
• ​Rest & Stabilization: Finally, the dried coffee is stored in a meticulously climate-controlled environment. This essential resting phase stabilizes the wild, complex flavors, ensuring perfect consistency before the coffee is milled and prepared for export.