#3 Killer Coffee Series - Luis Anibal Calderon, Villa Betulia, Colombia

Farmer : Luis Anibal Calderon

Farm: Finca Villa Betulia

Región : Acevedo, Huila

Country : Colombia

Varietal : Geisha

Process : Honey

Elevation : 1500 - 1600m above sea level

A household name amongst the many talented and hardworking Colombian farmers, Luis Anibal Calderon is a farmer that has dedicated his life and given his heart to the growth as well as the nurture of various rare and beautiful coffees. Located at a town called Acevado, within the Huila province of Colombia, Finca Villa Betulia is a farm that has been with Luis' family for over 60 years. About 30 years ago, at the very young age of 9 years old, Luis Anibal received a small plot of land from his father as a birthday gift. Today, he is regarded as one of the top coffee producers in Colombia producing high quality coffees.

This microlot coffee produced by Luis Anibal is of the Geisha varietal. The birthplace of this varietal was in Absinia, Ethiopia. It was later brought and grown in Panama during the early 1960's. Subsequently and quite recently, Colombia started growing their own Geisha's in 2005. Despite the rarity of this coffee, this varietal is known to many in the specialty coffee community all around the world to be complex and in-depth with flavours. It is naturally a very sweet and juicy cup of coffee. The acidity is a very tropical fruit-like that is combined with spices. It has a floral aroma with a tea-like body. A perfect alternative for tea drinkers who want something delicate in flavours but high in caffeine.

What makes this coffee special is not only its rare varietal but also the processing method used to improve the quality of this coffee. The coffee cherries were meticulously hand-picked to make sure only to harvest the ripest. The coffees are then kept in grainpro bags to go through a dry anaerobic fermentation (oxygen-free environment) process for up to 42 hours before being pulped. After which, coffees are pulped without any usage of water and placed on the raising beds to dry for 18 days. We believe, with this process, it has helped elevate the complexity of this Geisha coffee onto another level. Exciting stuff!

I will say this again and again, it is a privilege for us to be able to share and serve this coffee for our customers and coffee enthusiasts alike.

Here is a recipe that you can use on the Luis Anibal coffee:


Brewing Method - v60

Dosage - 16g of coffee grounds

Output - 250ml of water

Water Temperature : 91c (OPTIONAL)

Brewing Time : 2mins 20 seconds - 2mins 40seconds


Written by Haziq Ramlan

Proof read & edited by Rasyad Yosof

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