Colombia Luis Anibal Calderon

Coffee Story

For more than 15 years, Luis Aníbal Calderón and his family have been dedicated to advancing specialty coffee within their local community. What began with classic Colombian varieties such as Castillo and Colombia gradually evolved into a deeper exploration of flavour and processing. Around twelve years ago, Luis made a decisive step by introducing Geisha, opening the door to experimentation and redefining his approach to quality. Today, this curiosity and commitment are reflected in an extraordinary diversity of coffee varieties. Each harvest represents a careful balance of innovation and experience, where variety selection and processing are used as tools to express sweetness, clarity, and complexity.

Region & Farm

Region

Huila

The Huila region is renowned for high-altitude farms, skilled producers, and unique growing conditions. Despite its size, most coffee production comes from small family-run plots, with about 80% under 3 hectares where families harvest their own crops, allowing a hands-on, personal approach to coffee farming.

Farm

Villa Betulia farm is located in Acevedo town in the Huila region of Colombia at around 1,600 m above sea level. Owned and operated by Luis Anibal Calderón and his family, the farm covers about 20 hectares of high-altitude coffee terrain. After buying the land back in 2005, he began focusing on specialty coffee around 2012.

Processing & Flavor

This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation, followed by anoxic fermentation in plastic bags. After fermentation, the beans are dried in a controlled mechanical silo for 8 days at temperatures below 45°C. This careful process preserves intense fruit and honey notes while ensuring balance and clarity in the cup.

The Taste Idea

" Luis Aníbal Calderón impressed us already during last year's harvest, and we were able to offer a limited selection of his coffee. This year, however, he returns in much greater volume, and we can't wait for you to taste it. This Caturrón variety, processed this time as a natural with anoxic fermentation, delivers a distinctive flavor profile which reminds us of yellow melon, vanilla, and longan, with a milk chocolate-like texture and a finish of blackberry and pralines. "

Jan Jim Hůza - Head Roaster .

Details

Why You'll Love It

• Sweet, fruit-driven Caturrón profile
• Notes of vanilla, longan, and pralines
• Extended controlled fermentation to enhance flavor