Colombia Luis Anibal Calderon

JAMMY STRAWBERRY. BROWN SUGAR. COOKED PLUM.

ROAST: Omni

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Basic Information

  • Origin: Luis Anibal Calderon, Finca Villa Betullia, Huila, Colombia
  • Type: Pink Bourbon (70%); Colombia (30%)
  • Altitude: 1450m
  • Process: Natural

Grind of the coffee

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Detailed Information

More about Colombia Luis Anibal Calderon

Description
More Less

Luis Anibal Calderon is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm.

Luis collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.

Country and Region Pink Bourbon, Colombia
More Less

Colombia is famous for growing some of the best coffee beans in the world; the plants thrive under the shade of banana trees in the tropical climate.

Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.

Process: Natural
More Less

The ripest cherries are selected for natural processing, they are often
hand sorted or float-sorted, cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The
high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed
coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting
cup profile to be exquisite.

Variety: Pink Bourbon, Colombia
More Less

Colombia: This Catimor-type hybrid was developed by Cenicafe (the scientific research arm of Colombia's National Federation of Coffee
Growers) to be a disease-resistant, highly productive cultivar; it was developed between 1968–1982 and released in 1985; it is
one of the earliest Catimors on record.

Description

Luis Anibal Calderon is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm.

Luis collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.

Country and Region Pink Bourbon, Colombia

Colombia is famous for growing some of the best coffee beans in the world; the plants thrive under the shade of banana trees in the tropical climate.

Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.

Process: Natural

The ripest cherries are selected for natural processing, they are often
hand sorted or float-sorted, cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The
high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed
coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting
cup profile to be exquisite.

Variety: Pink Bourbon, Colombia

Colombia: This Catimor-type hybrid was developed by Cenicafe (the scientific research arm of Colombia's National Federation of Coffee
Growers) to be a disease-resistant, highly productive cultivar; it was developed between 1968–1982 and released in 1985; it is
one of the earliest Catimors on record.

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