Grand Cru: Colombia Finca Villa Betulia - Natural

Origin | Colombia

Colombia is a world powerhouse of specialty coffee, and the high-altitude Huila region is equally famous. Framed by the Central and Eastern ranges of the Andes, the area is subject to a great variation in climate, with temperature fluctuations between 17°C and 23°C and the benefit of rich volcanic nitrogen soils. This climatic diversity and terroir suit a range of varietals including Gesha, Red Bourbon and Yellow Colombia. This is where Luis Anibal Calderón grows 32 distinct and segregated varieties of coffee on his Acevedo farm. Each variety of coffee he picks and processes individually. But with all these coffees to choose from, it was his Gesha coffee that took our eye and our taste buds. 

Villa Betulia is nestled high in Huila’s Magdalena Valley where Gesha variety coffees were planted in the 1930s from wild Ethiopian landrace stock. These plants are now producing outstanding coffee. 

At 1500 metres, Finca Villa Betulia is just one of many cloud-cloaked microlots, most averaging just 3 hectares in size. But these tiny farms account for 80% of the region’s coffee production.                                                                                                                                               
Thirty years ago, Luis’ father gifted him a tiny plot of coffee bushes on his Magdalena farm never imagining it would ignite his son’s all-consuming passion for coffee growing. In 2016, Luis became a finalist in the ‘Huila Best Cup’ an achievement he attributes to his persistent, highly selective, ripe cherry picking and bespoke natural (dry fermentation) processing. 

The optimal picking window is narrow and selecting the plumpest and ripest cherries is critical. Not ripe enough and the fruit lacks sweetness and complexity, so essential to high scoring coffees. Dry fermenting requires constant raking and turning the intact cherries in Luis’ parabolic dryer, for up to 25 days. During this natural fermentation period the distinctive Villa Betulia flavours develop. Separated from the dried skins and mucilage, the green beans are finally hulled, polished and graded. 

While we understand you will wish to brew this Grand Cru using your favourite brew method and lace it with milk and sweetener of choice, we recommend brewing your Colombia Finca Villa Betulia through a V60 or pour over. To experience the nuanced flavours, a lower water temperature and gentle filtering will give you the best results. The resulting ebony coloured brew exudes black currant and dark berry notes that swim in a sweet raspberry brightness. The finish is complete with a cacao nib and dark chocolate aftertaste. 

This is an outstanding coffee, worthy of its Grand Cru status.