Region:
COLOMBIA, HUILA, ACEVEDO
Manufacturer:
LUIS ANIBAL CALDERON CASTRO
Farm/Station:
VILLA BETULIA
Process:
WASHED
Variety:
CATURRA
Altitude:
1650 mt
Harvest:
2022-2023
Supplier:
NORDIC APPROACH
Profile:
Filter
Tasting Notes:
POMEGRANATE, APPLE, BLACK GRAPE, LEMON
Tasting Score: 87
Roaster's Notes:
Orkun Üstel
Once again, we have included a rich and complex Colombian selection! Even before receiving the first samples, we had the desire to add a new Colombian coffee to our Nordic Approach imports. However, among the samples we received, we couldn't find any Colombian coffee that caught our attention. We had the chance to taste the Colombian samples sent with different coffees at the booth during the fair with our friends. 😊 Among the five Colombian coffees, one of them stood out in a blind tasting, and we could describe it as being as complex as a well-produced Kenya coffee. We all agreed that this coffee should be directly included in the selection!
Villa Betulia’s producer, Luis Anibal Calderón Castro, is a third-generation coffee grower on the farm. Luis’s entry into coffee farming began at the age of 9 when he inherited 100 coffee trees from his father. After learning how to harvest and take care of the crops during the harvest season, Luis Anibal decided to work as a collector on several farms in his hometown, Huila. Later, he settled down and started cultivating his own produce until he married his wife, Mercedes Perdomo.
At the beginning of their production, they started growing commercial coffee alongside different agricultural products, with little to no profit. After marrying Mercedes, they purchased Finca Villa Betulia together and utilized their experiences to grow high-quality coffee on this farm.
Processing of Coffee:
After harvesting the ripe coffee cherries, they are taken to the station. Before fermentation begins, a part of the cherry skin and mucilage is separated from the seeds. After this separation, parchment-covered seeds are loaded into tanks, and the tanks are filled with water. Water is periodically changed to ensure controlled and slow fermentation of the seeds, avoiding the risk of over-fermentation. During this process, any unripe or defective cherries are easily separated.
Following fermentation, the coffee beans are taken to raised beds within the shaded area for drying. They are dried until they reach an average moisture content of around 11%. This drying process takes approximately 10 to 18 days, depending on the environmental conditions.
Although it is a washed Caturra, the careful fermentation process brings out the best in this coffee! Villa Betulia will greet you with high acidity and delightful notes of blackberry and green apple in aroma, and pomegranate, apple, black grape, and lemon in flavor.
Enjoy!