Limited to only 20 bags!

This is our second year in a row to feature a really special coffee from Anaya farm in Colombia. 

After last year's Ombligón and Red Bourbon coffees, this time we've gone with the Yellow Pacamara, a famously large bean combining the Pacas and Maragogype varieties.

The Anaya farm has been cultivated by the Aranda Gómez family for three decades and the producer of this coffee, Sergio Darío Aranda Gómez, has been working in speciality coffee for 15 years.  The coffee on this farm is cultivated surrounded by indigenous flora, fruit trees and bamboo and there is a particular focus on selective harvesting and fermentation at the processing stage which really makes these farm's coffee stand out.

Just as with last year's wild outings, this coffee is distinctive for its flamboyant fermentation.  Before fermenting, the ripest coffee cherries are separated using flotation.  A fermentation culture is prepared using selected microorganisms, to which freshly crushed cantaloupe is added and rested in a sealed container for 48 hours. At this point the pulped coffee is added to be fermented for a further 48 hours in sealed containers before a gentle wash of the beans and drying on raised beds for approximately 12 days.

Please note due to the small amounts available we are offering this as a 'wholebean' only product.