Luis Anibal Calderon (Villa Betulia)

Description

Tasting Notes: Tropical fruits, Hawaiian Punch, hibiscus

Processing: Honey Anaerobic

Producer: Luis Anibal Calderon

Location: Huila, Colombia

Altitude: 1550masl

Varietals: Caturron

Bio:

The Honey Caturrón begins with select ripe red cherries, which are then separated by flotation and prepared for a 50‑hour anaerobic fermentation. After this first stage, the coffee is pulped and undergoes a second 50‑hour fermentation, during which a carefully crafted blend of spices is added. This allows the microorganisms to work harmoniously, enhancing the coffee with its distinctive and vibrant flavor without losing the inherent qualities of the Caturrón variety. Finally, the coffee is sundried for approximately 10 days.

The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing.

Text from Sunday Coffee Project's listing.