FINCA ANAYA

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IN THE CUP: GUAVA, PAPAYA & ORANGE BLOSSOM

We’re incredibly excited to share this unique coffee and introduce a brand-new variety to our lineup for the very first time: Ombligon.

Ombligon translates to “belly button,” a name inspired by the cherry’s distinctive, unusual shape. It belongs to a fascinating group of recently rediscovered varieties emerging across South America in recent years, alongside names like Pink Bourbon and Sidra. Much like these varieties, Ombligon’s exact origins remain somewhat mysterious. It’s widely believed to have been imported from Ethiopia many years ago, undergoing a natural mutation along the way. Recently, Ombligon has been making waves on the competition circuit—and it’s easy to see why, thanks to its intensely fruit-forward profile and beautifully clean acidity.

This particular lot was produced by Sergio Aranda Gomez on his farm, Finca Anaya. Sergio and his family have owned the farm for over thirty years, with a deep commitment to embracing biodiversity throughout both their agricultural and fermentation practices.

For this lot, Sergio begins by fermenting the cherries in water before depulping. The beans then move into a second fermentation stage where, instead of water, mosto is used. Mosto is the liquid leftover from a previous fermentation, and when reused, it acts as a natural culture starter for the next batch. This secondary fermentation lasts around two to three days, followed by approximately twelve days of sun drying.

The results are stunning. The first thing you’ll notice is an expressive aroma that fills the room with notes of dried berries and vanilla and citrus. On the palate, the coffee is bright and rich, bursting with tropical fruit, a floral sweetness and supported by a creamy texture that makes for a truly unforgettable drinking experience.

*Our coffee is freshly roasted each week and orders are dispatched on Tuesday and Thursday for orders received by 12pm the day before.