This coffee is from Huila, Colombia, produced by Sergio Aranda Gomez on his farm Finca Anaya. It is a washed coffee using mosto fermentation, a technique where liquid leftover from a previous fermentation acts as a natural culture starter. The beans are dried for approximately twelve days in the sun. This is an Ombligon variety, a recently rediscovered variety believed to have originated from Ethiopia. The coffee grows at 1600 meters altitude and was harvested in 2025. In the cup, it displays guava, papaya, and orange blossom with additional notes of dried berries, vanilla, and citrus. The profile is fruit-forward with bright acidity and a creamy texture.
Fortitude Coffee Roasters is an Edinburgh based specialty coffee roaster incorporated in 2016. The company operates as a wholesale focused business, roasting and supplying coffee from a professional base in the Scottish capital. Details about the founding team and internal operations remain limited in publicly available sources.
