Luis Anibal - Pink Bourbon - Natural

Luis Anibal - Pink Bourbon - Colombia - Natural Raspberry - Passion Fruit - Cola Luis Aníbal Calderón is a second-generation coffee producer based in Acevedo, Huila. His connection to coffee began at an early age, working in the fields from the age of twelve. By fifteen, his father entrusted him with a small plot of land, allowing Luis Aníbal to begin managing his own production and reinvesting the proceeds. Six years later, he acquired his first farm. After starting a family, he continued to expand his work in coffee, and at the age of forty purchased Villa Betulia, where he initially planted Castillo and Caturra. In 2012, Luis Aníbal introduced Gesha to the farm, planting 5,000 trees. Following several successful harvests and consistent quality results, he progressively transitioned Villa Betulia towards the cultivation of exotic varieties. Today, the farm is planted predominantly with a diverse selection of cultivars, including Bourbon Rojo, Tabi, Bourbon Amarillo, Java, Sidra, Caturrón, Maragogype, Papayo, Pacamara, Maragesha, Bourbon Rosado, Gesha Rosado, Gesha Amarillo, Wush Wush, Mokka, Maracaturra, among others. Luis Aníbal lives on the Villa Betulia farm with his wife and three children, who continue the family tradition of producing high-quality coffees rooted in both experience and long-term commitment to the land. The Process Unveiled: 1. Harvesting: Selective handpicking is carried out by Luis Aníbal and his harvesting team, ensuring only fully ripe cherries are collected. 2. Sorting: Cherries are transported to the sorting area at Villa Betulia farm, where they are hand-sorted to remove visual defects. 3. Floating: The sorted cherries are floated to eliminate low-density, underripe, or defective fruit. 4. Aerobic Fermentation: Whole cherries undergo a 45-hour aerobic fermentation, conducted under controlled conditions following Cofinet’s fermentation protocol. This stage is designed to emphasise intrinsic varietal character and origin expression. 5. Fermentation Completion: At the conclusion of fermentation, cherries are prepared for drying without additional washing to preserve fermentation-derived compounds. 6. Drying (Parabolic Dryers): Cherries are transferred to parabolic dryers located on the roof of the producer’s home. They are spread in thin, even layers to ensure consistent airflow and solar exposure. 7. Drying Management: During drying, cherries are regularly turned and closely monitored to promote uniform moisture reduction and to prevent over-fermentation or microbial defects. 8. Drying Duration: Drying takes between 8 and 15 days, allowing sugars and flavour compounds from the fruit to gradually permeate the seed. 9. Final Moisture Target: Drying is completed once the coffee reaches a target moisture content between 9.5% and 11%, optimising stability and flavour clarity.