Villa Betulia Experimental Double Anaerobic Honey - Huila
- Roasts on: Aug-21, 2025
- Ships on: Aug-24, 2025
Summary and Tasting notes
An extraordinary Colombian microlot from Villa Betulia featuring a unique double anaerobic honey process. This experimental coffee offers a complex flavor profile with spicy and fruity notes, showcasing innovative fermentation techniques.
About the Coffee
Origin
Huila represents one of Colombia's most prestigious coffee-producing regions, characterized by exceptional growing conditions. Its volcanic soil, ideal altitude, and unique microclimate create an environment perfectly suited for producing high-quality, nuanced coffees with remarkable complexity and depth.
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Producer
Luis Anibal Calderon and his son Yeison manage Villa Betulia, a family-owned 10-hectare estate dedicated to exceptional coffee production. Committed to preserving and advancing their family's agricultural legacy, they cultivate over 20 coffee varieties with a focus on innovation and quality.
Process
This experimental double anaerobic honey process begins with carefully selected ripe Caturra cherries. After initial floating and defect removal, the cherries undergo a 50-hour anaerobic fermentation. A second 50-hour fermentation occurs in closed containers, enhanced by a proprietary spice blend, before precise sun-drying for 10 days.
Tasting Notes
Vibrant and complex flavor profile featuring rhubarb, bay leaf, ginger, clove, and bergamot. The coffee presents a medium body with a long, lingering aftertaste that reveals its intricate processing method.
Recommended resting period: 10 days for espresso roasts, 8 days for filter roasts.
