This coffee is a single-origin offering from the Maracay farm in Quindío, Colombia, grown at an altitude of 1,400–1,450 meters on volcanic ash soil. The Caturra variety is processed using a washed method, which includes 30 hours of anaerobic fermentation and 12 days of drying. The flavor profile features notes of cacao nibs, walnut, and plum jam. It is described as a rich and balanced coffee that is ideal for espresso brewing.
While known as a vibrant cafe in Athens, ANÄNA was born from a vision to pair exceptional food with equally outstanding coffee, leading them to roast their own beans. Their philosophy is to source bright, sweet, and fruity coffees that complement their fresh, modern brunch-style menu.
