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Sustainable

Anaya Tropical Ganache

Anaya Tropical Ganache

Country
  • Colombia
Region Huila
Producer Sergio Aranda Gómez
Farm
  • Finca Anaya
Varietal Ombligon
Altitude 1600 masl
Harvest 2025
Process Advanced Natural

Omni Roast

white chocolate meets sun-ripe fruit: pineapple, peach, and mixed tropicals over a syrupy, silky body. lush and sweet with a long velvety finish.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£21.00
£21.00
Sale sold out
incl. VAT
Size

producer

Finca Anaya sits at 1,600 m in Acevedo, Huila, where the Aranda Gómez family has farmed for over three decades. surrounded by native shade, guadua bamboo, and fruit trees, Sergio Darío Aranda Gómez leads the work with a detail-driven focus on post-harvest innovation and always in service of a sweeter, cleaner cup. exactly what we enjoy at cafēn.

process

a fruit-derived culture is prepared by activating native microorganisms with finely chopped apples for 48 hours, developing bright, floral acidity. this active culture is then introduced to whole, fully ripe Ombligón cherries for a sealed 48-hour fermentation, encouraging gentle transfer of aromatics and layered sweetness. Cherries are dried slowly in marquesinas for 12 days, then rested in bags on pallets to stabilise before export. the result is concentrated sugars and a satin texture in the finished cup.