Colombia | Acevedo Huila

Finca Villa Betulia
 
Ten years ago, Finca Villa Betulia stood on the edge of collapse. Financial hardship had nearly silenced the farm’s long history of coffee cultivation. But in the face of that uncertainty, Luis Anibal Calderon made a bold and defining choice—to shift the focus of his family’s farm to specialty coffee.
 
He began with the Geisha variety, a cultivar known for its elegance and complexity. What started as a survival tactic quickly became a deep passion. Over time, Luis expanded into other rare and expressive varieties, embracing innovation while honoring tradition. His commitment didn’t stop at cultivation; he established an on-site lab to further study processing methods and flavor development, turning Villa Betulia into a place of experimentation and excellence.
 
This particular lot is a honey process that pushes the boundaries of post-harvest technique. Ripe coffee cherries are carefully handpicked, floated for density selection, and fermented anaerobically for 50 hours. After pulping, the coffee undergoes a second 50-hour fermentation—this time with a curated blend of spices—before being slowly sun-dried for 10 days.
 
The result is a cup that unfolds with rich layers of masala chai, blood orange, apple cider, and black cherry. It’s vibrant and spiced, with a balance of warmth and brightness that speaks to the care and creativity behind every step at Finca Villa Betulia.
 
Tasting Profile:
Masala Chai + Blood Orange + Apple Cider + Black Cherry
 
Geography:
Colombia
 
Region:
Acevedo, Huila
 
Producer:
Luis Anibal Calderon
At Finca Villa Betulia
 
Elevation:
~1550 MASL
 
Cultivar:
Red Bourbon
 
Processing:
Double Anaerobic Honey
 
Region Roasted
Our coffee is fully ethically sourced and roasted in Northwest Indiana by FLUID Coffee Roasting Lab. Each coffee is sourced directly, utilizing practices focused on sustainability and local economy.