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.

Roasted and shipped by Immigrant Culture. This coffee is roasted to order and ships directly from Immigrant Culture — not from our shop in Columbia — so it reaches you fresh off the roaster. Please allow extra time for delivery, and expect it to arrive separately from anything else in your order. More about Immigrant Culture and their coffees →