HOT ! Anaya Tropical Ganache

producerFinca 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.

processa 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.