Anaya – Ombligon

We first met Sergio Aranda in 2022 during our Colombia sourcing trip, at a cupping hosted at the Finca Zarza lab in Bruselas. At the time, Sergio was in the final stages of a long running project with Diego Bermudez, where he had spent years deepening his understanding of fermentation and precision driven processing.

Fast forward to last summer, we reunited in Geneva during World of Coffee, cupping together at our friends My Little Cup. Sergio arrived with a selection of samples that immediately stood out, expressive, confident and meticulously crafted. It felt like a natural continuation of a conversation that had begun years earlier.

Nestled between two mountain ranges in Acevedo, Huila, Finca Anaya has been cultivated by the Aranda Gómez family for more than 30 years. Surrounded by native forest, guadua bamboo and fruit trees, the farm benefits from a rich ecosystem that supports slow cherry maturation and remarkable clarity in the cup.

At the centre of the project is Sergio Darío Aranda Gómez, a producer with more than 15 years of experience in specialty coffee. His approach combines deep sensory understanding with thoughtful experimentation, using controlled fermentation techniques to build expressive and distinctive profiles while maintaining balance and precision.

This Ombligon release feels like another important step in Sergio’s journey, and one that reflects the trust, curiosity and shared pursuit of flavour that continues to shape our relationship.

This lot is produced from Ombligon, a rare Colombian varietal believed to be a natural mutation linked to Ethiopian landrace genetics. The variety takes its name from the distinctive shape of the cherry, which forms a small protrusion resembling a belly button, or ombligo in Spanish.

At Finca Anaya, the variety is handled with precision and care through a layered advanced natural process designed to deepen complexity while preserving clarity and structure in the cup.

Processing begins with the careful activation of naturally occurring microorganisms, encouraging a controlled and expressive fermentation environment before the cherries enter sealed tanks. Whole ripe cherries then undergo a 48 hour fermentation, allowing sweetness, texture and tropical intensity to develop gradually while maintaining definition and balance.

Drying takes place slowly in marquesinas over approximately 12 days, concentrating sugars and stabilising the profile while preserving vibrancy throughout the cup.

In the cup, expect blueberry, vanilla and pineapple milkshake. The profile is exotic and nostalgic, with indulgent dessert-like sweetness, playful vivid acidity and an intense tropical aroma that carries through to a long, expressive finish.

This is a striking and deeply characterful expression of Ombligon, shaped through Sergio’s meticulous approach to fermentation and his evolving vision for Finca Anaya.