COLOMBIA - Finca Villa Betulia
New year new beans! Well we have new beans every month, but you get the idea. One of the most consistently excellent producers we’ve featured here is Luis Calderon. So let’s take another trip to Finca Villa Betulia to start the year off right. I would have to check the archive, but I believe this is officially the first co-fermentation bean that we’ve released! So let’s talk about fermentation. This coffee technically had two fermentations. It was started with a fifty hour anaerobic ferment. Nothing unusual there. The cherries were then pulped and fermented again for another fifty hours. This time however, baking spices were added to the tank and some cross-pollination of flavors definitely occurred.
What does a coffee fermented with spices taste like? Let’s start with wildly complex. There’s white peach and raspberry as the predominant fruit flavors. But the aroma is decidedly cinnamon and sweet pastry. The body has a medium weight and is juicy. The finish is where we detect the spices most strongly, with notes of cinnamon, clove, and ginger. This coffee takes you for a ride. The cup begins bright and fruity and finishes deeply sweet and spicy.
For us this is a unique experience with a co-fermented coffee. Typically we see co-ferments with fruits. We don’t see usually co-ferments with add ins designed to compliment the inherent fruit flavors of a well produced coffee. Good times for a new year.
PRODUCER: LUIS & YEISSON CALDERON, FINCA BETULIA
VARIETY: CATURRA, COLOMBIA, CASTILLO, RED BOURBON
PROCESS: ANAEROBIC HONEY
TASTING NOTES: PEACH COBBLER, BERRY JAM, CINNAMON
(250 grams whole bean)
New year new beans! Well we have new beans every month, but you get the idea. One of the most consistently excellent producers we’ve featured here is Luis Calderon. So let’s take another trip to Finca Villa Betulia to start the year off right. I would have to check the archive, but I believe this is officially the first co-fermentation bean that we’ve released! So let’s talk about fermentation. This coffee technically had two fermentations. It was started with a fifty hour anaerobic ferment. Nothing unusual there. The cherries were then pulped and fermented again for another fifty hours. This time however, baking spices were added to the tank and some cross-pollination of flavors definitely occurred.
What does a coffee fermented with spices taste like? Let’s start with wildly complex. There’s white peach and raspberry as the predominant fruit flavors. But the aroma is decidedly cinnamon and sweet pastry. The body has a medium weight and is juicy. The finish is where we detect the spices most strongly, with notes of cinnamon, clove, and ginger. This coffee takes you for a ride. The cup begins bright and fruity and finishes deeply sweet and spicy.
For us this is a unique experience with a co-fermented coffee. Typically we see co-ferments with fruits. We don’t see usually co-ferments with add ins designed to compliment the inherent fruit flavors of a well produced coffee. Good times for a new year.
PRODUCER: LUIS & YEISSON CALDERON, FINCA BETULIA
VARIETY: CATURRA, COLOMBIA, CASTILLO, RED BOURBON
PROCESS: ANAEROBIC HONEY
TASTING NOTES: PEACH COBBLER, BERRY JAM, CINNAMON
(250 grams whole bean)
New year new beans! Well we have new beans every month, but you get the idea. One of the most consistently excellent producers we’ve featured here is Luis Calderon. So let’s take another trip to Finca Villa Betulia to start the year off right. I would have to check the archive, but I believe this is officially the first co-fermentation bean that we’ve released! So let’s talk about fermentation. This coffee technically had two fermentations. It was started with a fifty hour anaerobic ferment. Nothing unusual there. The cherries were then pulped and fermented again for another fifty hours. This time however, baking spices were added to the tank and some cross-pollination of flavors definitely occurred.
What does a coffee fermented with spices taste like? Let’s start with wildly complex. There’s white peach and raspberry as the predominant fruit flavors. But the aroma is decidedly cinnamon and sweet pastry. The body has a medium weight and is juicy. The finish is where we detect the spices most strongly, with notes of cinnamon, clove, and ginger. This coffee takes you for a ride. The cup begins bright and fruity and finishes deeply sweet and spicy.
For us this is a unique experience with a co-fermented coffee. Typically we see co-ferments with fruits. We don’t see usually co-ferments with add ins designed to compliment the inherent fruit flavors of a well produced coffee. Good times for a new year.
PRODUCER: LUIS & YEISSON CALDERON, FINCA BETULIA
VARIETY: CATURRA, COLOMBIA, CASTILLO, RED BOURBON
PROCESS: ANAEROBIC HONEY
TASTING NOTES: PEACH COBBLER, BERRY JAM, CINNAMON
(250 grams whole bean)