A third-generation producer from Acevedo, Huila, Sergio DarÃo Aranda Gómez grew up immersed in coffee production before refining his craft as a professional cupper at age 22. Driven by the legacy of his parents, Doña Delfina and Don Daniel, Sergio launched the ANAYA project in 2023 to secure better recognition and sustainable prices for his family. Visiting Sergio on the farm, we got to see his innovative fermentation techniques firsthand and spend time with his parents - who, although retired from coffee farming, are still right there helping out where they can.
Situated between 1,600 and 1,900 meters above sea level, Finca Anaya is a 5-hectare farm nurtured under diverse native shade and fruit trees. Sergio is a true testament to how family legacy in coffee continues to thrive, honouring tradition while stepping up to meet the high quality and exacting standards of global buyers. Today, Sergio balances tradition with forward-thinking innovation - pioneering experimental processing techniques on the farm and his lab, while actively contributing to local aspiring young farmers and sustainability projects in Huila.