Colombia
Huila
Sergio Aranda
Finca Anaya
Tabi Exotic
Washed Co-Fermented
2026
Coconut, Caramel, Almond, Roasted Coconut, White Sugar
1600 meters
N/A
35 kg w/ GrainPro
USA - Charleston, SC - RPM
The story of Finca Anaya is one of family dedication, a deep connection to the land, and a continuous pursuit of excellence in specialty coffee. Located in San Adolfo, in the municipality of Acevedo, Huila, the farm has been cultivated and cared for by the Aranda Gómez family for more than three decades.
Spanning 4.5 hectares at an altitude of 1,600 meters, Finca Anaya is located between two mountain ranges in Huila. The farm includes fruit trees and guadua bamboo, which are part of the landscape surrounding the coffee fields.
Producer Sergio Darío Aranda Gómez was born in the heart of a coffee-growing region and has dedicated more than 15 years to coffee cultivation. Throughout his journey, he has developed a strong passion for the crop while continuously expanding and refining his knowledge of specialty coffee. His work has evolved from evaluating his own coffees to experimenting with fermentation processes, allowing him to achieve high-quality results that he proudly shares with those who enjoy the coffees from his land.
At Finca Anaya, Sergio cultivates a diverse selection of coffee varieties, including Pink Bourbon, Pacamara, Geisha, Castillo, Colombia, and Red Bourbon. Each variety contributes to the farm’s diverse expression of specialty coffee and finds its way into the cups of customers around the world.
Quality begins in the field, with meticulous harvesting focused on selecting approximately 90% fully mature cherries, leaving only a small percentage of underripe fruit. After harvesting, the coffee undergoes a traditional flotation process, complemented by modern techniques designed to maximize the potential of each lot. Filtered water plays an essential role in the process, while rigorous Brix-degree monitoring helps maintain consistency and quality throughout production.
Sergio also implements fermentation processes using specific microorganisms, together with the inoculation of pre-fermented material. These techniques are carefully incorporated to enhance the coffee’s sensory characteristics, elevating its flavor and aroma while expressing the potential of the varieties cultivated at Finca Anaya.
Every coffee produced at Finca Anaya reflects the Aranda Gómez family’s enduring relationship with the land, combined with Sergio’s dedication to learning, experimentation, and specialty coffee. From the careful selection of cherries to the precision of post-harvest processes, each step represents a commitment to transforming the natural richness of Huila into exceptional coffees.
The Colombian Department of Huila is located in the southern portion of the country where the Central and Eastern ranges of the Andes mountains converge. Huila’s capital city of Neiva is dry, flat, and desert-like, markedly different from the coffee regions further south.
Centered around the city of Pitalito, Huila’s coffee farms are predominantly smallholder owned, and over the past ten years have made concerted efforts to produce specialty coffee that reveals the full character of the region’s terroir. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to increasing recognition of the region.
Huila’s departmental coffee committee, the local connection to the national Colombian Coffee Growers Federation, has invested notable resources into training producers in everything from fertilization to roasting. This, combined with producer enthusiasm, has created a regional culture of quality-focused production.
Huila holds important historic significance dating back to pre-Columbian cultures. The archeological site at San Agustin includes a large number of stone carvings, figures, and artifacts that offer a rare glimpse into the land’s past prior to colonialism.
