Farm: finca villa betulia
Producer: Luis Anibal Calderon
Area: Acevedo, Huila
Processing: anaerobic fermentation
Variety: Pink Bourbon
Height: 1550 MASL
Finca Villa Betulia is located in Acevedo, in the southern part of Huila. Coffee is grown here on soil composed of volcanic ash and clay soil. Although the altitude is not as high as other farms in Huila, daily temperatures at Finca Villa Betulia are slightly lower than average, resulting in a slow ripening of the coffee cherries, which increases the sugar content of the fruit and a sweeter cup profile – a similar effect to have higher altitudes. Luis has been growing coffee for over 30 years and during that time has an almost obsessive approach to obtaining diversity in his coffee varieties. Luis currently grows more than 35 different varieties on his farm! Luis and Cofinet have worked closely together to develop innovative processing techniques that differ from the common “norms” of many growers who seek to achieve increased sweetness and purity.
This is a unique variety of Pink Bourbon. Pink Bourbon is a hybrid of the yellow and red varieties of Bourbon, which was first discovered and cultivated in Colombia. In taste, Pink Bourbon has all the advantages of its parent Bourbon varieties. The main features of the typical Pink Bourbon profile are strong floral notes and pleasant acidity, which are often found in East African coffees.
There’s more to it than color and altitude. Chemical analysis revealed that Pink Bourbon has a higher glucose content than many other varieties. This additional glucose – a type of sugar – means not only a sweeter cup, but also a silkier body and fresher mouthfeel. Some growers also report that Pink Bourbon has more disease resistance than its red and yellow parent varieties.
After selective manual harvesting, ripe cherries are placed in tanks and fermented anaerobically for 4 days. Then the cherries are pulped using a classic drum pulper and stored for drying on marquees, raised beds on the roof of the house. The sweet, sticky layer of slime and coffee is dried for 15 to 20 days. After drying, the coffee is stored for 20 to 30 days in a temperature-controlled warehouse in Armenia before being transported to a warehouse in Armenia’s Valle del Café.