Superpunch

Located in the heart of Acevedo, Finca Anaya has been cultivated by the Aranda Gómez family for over 30 years. Nestled between two mountain ranges and surrounded by rich biodiversity, the farm integrates guadua bamboo and fruit trees that support ecosystem balance and slow cherry maturation.

With more than 15 years of experience in specialty coffee, Sergio Darío Aranda Gómez focuses on fermentation innovation and meticulous lot evaluation—ensuring each
coffee expresses both varietal identity and terroir with clarity.

Fermentation Overview: Dual fermentation with yeast inoculation, submerged control, and temperature-managed washing.

Processing Steps
Step 1 — Selection & Preparation
- Manual handpicking of ripe cherries
- Floating and disinfection to reduce microbial load

Step 2 — First Fermentation (In Cherry · 24 hours)
Cherries ferment in plastic tanks for 24 hours, activating native microorganisms and building tropical-fruit precursors.

Step 3 — Depulping & Second Fermentation (48 hours)
After depulping, the parchment undergoes a second fermentation in tanks for 48 hours, refining structure and aromatic clarity.

Step 4 — Inoculation & Submerged Fermentation
- Addition of selected yeasts and a pre-fermented fruit mixture
- Submerged fermentation with close monitoring of pH, EC, TDS, and Brix
- Water added at 38°C to stimulate controlled microbial activity

Step 5 — Washing & Drying
- Final wash with water at 20°C
- Dried slowly to 10–11.5% moisture content

Step 6 — Storage & Stabilization
The coffee rests in bags and sacks on pallets, allowing flavors to integrate before export or roasting.