Strawberry Milkshake, Colombia, Finca Ananya, Thermal Shock, Yeast & Fruit Inoculated (advanced co-ferment) Washed Ombligon

Tasting notes

In the roaster’s words

Dark Matter debut for Sergio Gómez's Finca Ananya with this crazy Ombligon varietal. Turns out this one is inoculated with fruit & yeast, which we couldn't have guessed on the cupping table since it's massively layered with various fruits and aromas. It's complexity and layers gives it the Dark Matter stamp of approval. There's strawberry, mango, guava, pineapple, guava all competing in attention in an extremely sweet & creamy cup that straight up tastes like a strawberry milkshake in milk. The coffee has a huge aroma and funky fragrance, however, the final cup is just big on fruit & gummy notes (haribos, maoams etc). Not as refined as some of our other super loud colombians hence the lower price point, but if funky loud coffees are your thing you'll love this one. Tasting Notes: Raspberry, Orange Blossom, Peach, Caramel Producer: Henry Bonilla, Chapoleros, Colombia Elevation: 1700masl Process: 72 Hour Bio Reactor Anaerobic Washed Variety: Pink Bourbon Process Details: Step 1 – Selective Harvesting Only fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration and uniform fermentation potential. Step 2 – Oxidation Phase (48 hours) Cherries rest in open tanks for 48 hours of controlled oxidation, allowing natural microbial activity to intensify sweetness and floral precursors. Step 3 – Depulping Cherries are depulped, removing the outer skin while preserving the mucilage essential for fermentation. Step 4 – Controlled Fermentation (72 hours) The parchment coffee is transferred to a bioreactor for 72 hours of extended fermentation, developing deeper fruit and floral character while maintaining a clean washed cup profile. Step 5 – Light Washing After fermentation, the parchment is lightly washed to remove excess mucilage while preserving some sugars for enhanced sweetness. Step 6 – Drying Phase Drying begins under the sun until the coffee reaches ~30% moisture. Final stabilisation occurs in a mechanical dryer at low, controlled temperatures until reaching 10–11% moisture.

Notes

Product text is internally inconsistent: title and opening copy describe Ombligon from Finca Ananya with thermal shock and fruit/yeast inoculation, while later details list Pink Bourbon, Henry Bonilla/Chapoleros, and anaerobic washed processing.