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Sidra, Anaya, Colombia - Advanced Natural with Yeast

Sidra, Anaya, Colombia - Advanced Natural with Yeast

Sumo Coffee Roasters

About This Coffee

This Sidra variety coffee is produced by Sergio Darío Aranda Gómez at Finca Anaya, located in the Acevedo region of Huila, Colombia, at an altitude of 1600 meters. The coffee undergoes an advanced natural process involving anaerobic fermentation with wild yeasts for four days at 30°C, followed by slow sun-drying for 15 to 20 days. This meticulous process results in a complex cup with flavor notes of peach, cotton candy, blueberry, and honey, characterized by great clarity and fruity sweetness.

Origin

Acevedo (Colombia)

Flavor Notes

Blueberry, Peach, Honey, Cotton Candy

Roast Level

Processing

Advanced Natural With Yeast

Typology

Arabica
Sidra Sunset
SC

Sumo Coffee Roasters

Daniel Horbat, winner of the 2019 World Cup Tasters Championship in Berlin with a perfect score and three time Irish Cup Tasting Champion, founded Sumo Coffee Roasters in the summer of 2020 alongside his partner Alexandra after the pandemic provided a crossroads moment to pursue their long held dream. The couple, a Romanian duo living in Ireland since 2012, started roasting at home on a 50 gram Ikawa sample roaster during lockdowns, pushing over 300 kilograms through the tiny machine before it gave out, then graduating to a 3 kilogram Mill City roaster before settling on a custom made Probat P12 III series as their production workhorse. The name Sumo was inspired by sumo wrestling's values of discipline, sacrifice, and respect, principles Daniel embodied during the six months of strict preparation that led to his world championship, a regimen of plain chicken and rice with no alcohol, no smoking, and no social life. Their discovery of specialty coffee's potential came through an Ethiopian coffee with floral and fruity notes in 2012, a moment that redirected Daniel's twenty year career in coffee toward the specialty end of the craft. Sumo channels a world champion's palate and a competitor's discipline into every roast that leaves their Dublin facility.

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