Colombia Huila Finca Villa Betulia Arley Calderon Pink Bourbon Natural Extended Fermentation (200g)

Altitude: 1600 masl
Varietal: Pink Bourbon
Processing: Extended fermentation natural
Roast: Light
Tasting Notes: Poached peach, ribena, dark chocolate, hazelnut

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HK$215

Description

This coffee tells a great story of transformation.

Arley Calderón is a young grower, he is a second-generation coffee grower born in Acevedo, Huila. He and his father Luis Anibal Calderon own Villa Betulia, which the family purchased in 2005. Their farm is 20 hectares in size and is located at 1600 m.a.s.l in Acevedo, Huila.

In 2011, Luis faced the possibility of losing his farm to foreclosure. His main source of income at the time was selling coffee on the C-market, where the prices barely covered production costs and loan repayments for the land purchased to expand his farm. In search of a solution, Luis turned to his local Specialty Coffee Association.

Although their offer to pay 15% above the C-price did not truly compensate for the extra efforts of producing specialty grade coffee, it provided enough to sustain him and sparked his interest in this sector of the industry. Motivated, Luis planted 5,000 Gesha trees in 2012. After a long three-year wait for the trees to fruit, he became a firm believer in the specialty coffee sector.

In 2015, Luis set out on a mission to convert his entire farm to exotic coffee varieties. More than half a decade later, his farm, Finca Villa Betulia, is a model for specialty coffee production in Acevedo, Huila. His farms now grow a range of exotic coffee varieties, including Red Gesha, Sidra, Wush Wush and Chilli Bourbon.

Luis selects only the ripest cherries to pick for this coffee before keeping them in an oxygen-rich environment for a day. Next they are moved to Grainpro bags where they undergo additional fermentation for 200 hours. The cherries are sun-dried on elevated beds until the desired moisture content is reached.

This unique micro-lot is composed entirely of the Pink Bourbon varietal. The origin of this varietal is unknown but speculated to be a mutation occurring at an elevation of 2100 meters above sea level in San Adolfo, Huila.