Golden Peach. Café de Colombia

About This Coffee

This Yellow Pacamara coffee is produced by Sergio Darío at Finca Anaya in San Adolfo, Acevedo, Huila, Colombia at 1,600 meters altitude. The farm spans 4.5 hectares and has been cultivated by the Aranda Gómez family for over three decades. The coffee undergoes a co-fermented washed process involving 24-hour whole cherry fermentation, followed by depulping and an additional 48-hour fermentation with yeast, coffee must, and pre-fermented fruit inoculation. A controlled submersion fermentation follows with pH, EC, TDS, and Brix monitoring, starting with water at 38°C. The coffee is then washed at 20°C and sun-dried for 8-12 days to 10-11.5% humidity. The sensory profile features yellow fruits, citrus, tea, and rose petals.

Origin

Huila (Colombia)

Flavor Notes

Black Tea, Peach, Citrus Fruit, Maple Syrup, Honey, Yellow Fruit, Jam, Rose Petal, Stone Fruit

Roast Level

—

Processing

Washed, Honey Co-Fermented

Typology

Arabica

Yellow Pacamara

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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