We’re excited to introduce this new lot just arrived from Colombia! We love its unique spiciness, a distinctive characteristic resulting from the experimental fermentation process it underwent.

This 10-hectare farm is managed by Luis Anibal Calderon in Huila distric of Colombia.

Huila remains one of Colombia’s most celebrated coffee regions, renowned for its high-quality, often award-winning beans. The region’s nutrient-rich volcanic soil and ideal climate produce coffees with vibrant acidity, natural sweetness, and an enticing aroma—a signature profile that continues to captivate coffee enthusiasts worldwide.

For Luis Calderon, coffee is more than just a passion—it’s a legacy. His deep dedication to quality coffee production stems from his commitment to preserving his father’s work, a tradition now being passed down to his son, Yeison. Together, they manage Villa Betulia, a breathtaking estate perched at 1,550 meters above sea level in the mountains of Huila. The farm is home to over 20 coffee varieties.

At Villa Betulia, quality and innovation go hand in hand. This double-fermentation honey-processed coffee is a testament to both.

Process: Experimental Double Anaerobic Honey.

The process begins with meticulously selected ripe cherries of 100% Caturra variety, floated to remove defects, and fermented anaerobically for 50 hours. After depulping, the beans undergo another 50-hour fermentation in closed plastic containers, enhanced by a proprietary blend of spices to fuel the process. Finally, the coffee is sun-dried for 10 days, with careful monitoring of Brix levels, temperature, and pH to ensure exceptional quality.

In the cup: a perfect blend of spices and sweet fruits! Rhubarb, bay leaf, ginger, clove, bergamot. Medium body, long aftertaste.

Recommended resting period: Allow at least 10 days from the roast date for espresso roasts and at least 8 days for filter roasts.