Pakarina

Pakarina | Ombligón Natural Anaerobic from Finca Anaya

Pakarina begins with a rare variety and a name rooted in origin. Produced by Sergio D. Aranda at Finca Anaya in San Adolfo, Huila, this limited release highlights Ombligón, a variety known for its distinctive cherry shape and deeply expressive cup profile.

The name Pakarina comes from a Quechua term used in the Andean world to describe a sacred place of origin, often understood as the place from which ancestors, life, or a community first emerge. We chose it as a quiet nod to the Ombligón variety, whose name is inspired by the navel-like shape of the coffee cherry, a natural reminder of beginnings and connection.

Pakarina by Sergio D. Aranda

This coffee undergoes a 24-hour oxidation followed by a controlled 42-hour yeast fermentation in water at approximately 30°C, then slow drying to develop sweetness, depth, and clarity. Roasted light, Pakarina opens with ripe pineapple, peach nectar, raspberry jam, and milk chocolate. It is fruit-forward and lush, but still clean and structured.

• Variety: Ombligón
• Process: Natural Anaerobic
• Farm: Finca Anaya
• Altitude: 1650 masl
• Region: San Adolfo, Huila, Colombia
• Coffee Producer: Sergio D. Aranda
• Roast Level: Light
• Recommended For: Pour-over, flash brew, and expressive filter coffee
• How to Brew: 

Pairing Tips: Pakarina pairs beautifully with fruit pastries, vanilla-forward desserts, and simple breakfast breads. For a brighter cup, brew it as a pour-over. For a sweeter, juicier expression, try it as a flash brew.