Villa Betulia - Kolumbien

• Flavor: Pineapple, plum, brown sugar (filter); peach, mango, nougat, cacao nibs (espresso)
• Process: Anaerobic Natural
• Variety: Variedad de Colombia
• Origin: Acevedo, Huila, Colombia
• Importer: Cafe Imports Europe

Harvest: 12.25 – 02.26

Image 1 here

Image 2 here

Finca Villa Betulia is located in the Colombian region of Huila and is run by Luis Anibal Calderon together with his family. Over the years, Luis has specialized in producing high-quality specialty coffees and has experimented especially with different processing methods. In 2016, he was one of the 30 finalists in the renowned Huila Best Cup competition. This coffee is an anaerobic natural of the Colombia variety. After selectively harvesting fully ripe coffee cherries, they undergo a 25-hour fermentation before being slowly dried for an average of 25 days in a covered, parabolic dryer. The result is an intense, complex cup profile with notes of dark chocolate, dried berries, cooked cranberries, and delicate vanilla. A pronounced acidity reminiscent of fermented fruit meets a soft, restrained sweetness.

The story of Finca Villa Betulia began with a small piece of land that Luis Anibal Calderon received as a gift from his father. Since then, he has gradually expanded the farm and continually developed his cultivation methods, especially his processing techniques. Today, he runs the finca with his family, who are closely involved in the various stages of production. The farm is located near Acevedo in Huila, at an elevation of around 1,450 meters. This region in southwestern Colombia stretches between the Central and Eastern Cordilleras of the Andes and is one of the country's most important coffee-growing areas. Different elevations, climatic conditions, and harvest cycles contribute to the diversity of the coffees produced here. Huila is also characterized by small-scale farming: around 80 percent of coffee farms cover less than three hectares. Luis focuses on carefully selecting ripe coffee cherries and controlling the processing. For this natural, the cherries are first dry-fermented for 25 hours and then dried for around 25 days in a parabolic dryer. The Colombia variety grown here is a cross developed by the Colombian research institution Cenicafé, introduced in 1985, and originally bred for high productivity and disease resistance. The coffee is exported by Genesis, a coffee producer-run company, and reaches Europe through Cafe Imports Europe. This makes it possible to trace this microlot back to Finca Villa Betulia and Luis Anibal Calderon.