SPECIAL RELEASE – Colombia | Luis Aníbal Calderón | Yirgecheffe – Natural
100g reusable tin. Filter Roast
SPECIAL NOTE: Roast dates 11th August, 25th August, 8th September. Orders will roast on the closest roast date. Any coffee ordered with with Yirgecheffe tin will dispatch together. If you require a split delivery, please consider placing unique orders.
Tasting Notes: Green melon, pink guava, violet, fruit tingle, tropical.
Luis Aníbal Calderón has spent more than four decades learning the language of his land. On the volcanic hills of Acevedo, this second-generation farmer has turned a family farm into one of Colombia’s most extraordinary specialty estates — home to more than thirty rare cultivars. This is the most improbable of them. An heirloom landrace from the ancient forests of southern Ethiopia, now growing in Colombian soil, where Luis has spent years unlocking its potential. It behaves differently here: the cherries grow elongated, subtly adapted, yet still carry the wild genetic complexity of the forests they came from. Hand-picked at peak ripeness and sorted meticulously, then fermented aerobically for 45 hours before moving to parabolic dryers — turned by hand, watched closely, dried slowly over as much as 25 days.
Why we love this coffee? This cup reminds us of the exceptional natural Ethiopian coffees we’ve had in the past – yet different. It’s sweet, full body texture with a fruit basket of flavours that keep revealing as the cup cools.
How to prepare? We enjoy a pour over using 16g of coffee to 250g of water held at 90–92°C. Method: Prepare coffee in a medium-fine grind. Bloom with 50g of water for 30 seconds, then pour in a spiral-like motion to reach 100g. Allow the liquor to drain through before pouring up to 200g. Let the water draw down to about 1cm above the coffee bed, then finish with a last pour up to 250g. Aim for a total brew time of about 2:30.
Producer Luis Aníbal Calderón
Farm Finca Villa Betulia
Region Acevedo, Huila
Altitude 1500-1600 m.a.s.l
Varietal Ethiopian Yirgecheffe
Process 45hr aerobic fermentation, parabolic dried.
