Yuzu no Hana by Sergio D. Aranda
A Bright, Floral Blend from Finca Anaya in Acevedo, Huila
Jump to Recipe:
Yuzu no Hana means "yuzu flower"—a symbol of brightness and renewal that appears at the transition from winter to spring. The name reflects this coffee’s citrus-forward, floral aromatics and clean, uplifting cup profile.
Grown at Finca Anaya in Acevedo, Huila, this coffee is the result of Sergio D. Aranda’s careful attention to processing and variety. Surrounded by fruit trees and native vegetation, Finca Anaya benefits from slow cherry development and expressive flavor. Each variety is processed separately, allowing Sergio to tailor fermentation techniques that maximize clarity and sweetness.
In this lot, washed anaerobic Gesha was blended with Bourbon co-fermented with fruits and yeast. The result is a refined and aromatic cup that balances depth with elegance.
Flavor Profile: Clean, Floral, and Citrus-Laced
Aromas: Yuzu zest, citrus blossom
Taste Notes: Orange blossom honey, lavender, jasmine
Body: Light and creamy
Finish: Bright, smooth, and refreshing
Coffee Details
- Variety: Yellow Bourbon & Gesha
- Process: Washed Anaerobic (Gesha), Co-fermented with fruits & yeast (Bourbon)
- Farm: Finca Anaya
- Altitude: ~1700 masl
- Region: Acevedo, Huila, Colombia
- Producer: Sergio D. Aranda
- Harvest: 2025
- Recommended For: Pour-over, AeroPress, Espresso
Pairing Tips
Enjoy with citrus cake, almond pastries, or lightly sweetened desserts to complement the coffee’s floral and citrus notes.
Brewing Recommendations
To bring out the layered florals and citrus in Yuzu no Hana, we recommend the following methods:
V60
Recipe Summary
- Coffee-to-Water Ratio: 20g to 300g (1:15)
- Grind Size: Setting 4 on Fellow Ode 2 (Grind Size Chart)
- Water Temp: 203°F (95°C)
- Total Brew Time: 3:00
Steps:
- Bloom with 60g water for 30 seconds
- Slow spiral pours to 300g by 2:15
- Let drawdown finish around 3:00
- Swirl and enjoy
AeroPress
Recipe Summary
- Coffee-to-Water Ratio: 18g coffee to 200ml water
- Grind Size: Setting 6 on Fellow Ode 2 (Grind Size Chart)
- Water Temp: 200°F (93°C)
- Total Brew Time: 2:15
Steps:
- Use inverted method. Rinse filter and preheat chamber.
- Add 18g coffee. Start timer and bloom with 50g water for 30 sec.
- Pour remaining water to reach 200ml. Stir gently.
- At 1:45, attach cap and flip onto mug. Press slowly over 30 sec.
- Swirl and enjoy. Expect vibrant citrus with a smooth finish.
Espresso
Recipe Summary
- Ratio: 18g in, 36g out (1:2)
- Grind Size: 1.1 (inner 2) on Fellow Opus (Grind Size Chart)
- Water Temp: 200°F (93°C)
- Time: 28–32 seconds
Tips:
- Expect juicy acidity and a floral, creamy finish
- Ideal for cortados or as a solo shot
