Blackberry Punch

Finca Anaya is located in the green hills of Aceveda in the southern part of the Huila department—on just 4.5 hectares that have been farmed by the Aranda Gómez family for over thirty years. Over the years, Sergio Darío Aranda has developed a true obsession with quality and increasingly precise fermentation methods. In a region where biodiversity sets the tone for the landscape, coffee with its own unique signature is produced. This is also where this lot, named after the Ombligón variety, comes from. Ombligón is a natural mutation of a coffee seed—you can recognize it by the indentation in the center of the bean, which resembles a navel (hence the name).

Its origin is uncertain, but its character is similar to varieties such as Bourbon, Pacamara, Castillo, or certain Ethiopian heirlooms, and locals have cultivated and propagated it precisely because of its unmistakable sensory profile. The processing reflects this: thermal shock and co-fermentation with Andean blackberry must bring out exactly what the cup promises—pomelo, berries, and passion fruit.