Description
| Luis Anibal Calderon is somewhat of a local celebrity among Colombian coffee farmers. And for good reason. His dedication to preserving his father’s legacy and producing high quality coffee in Huila at Finca Villa Betulia is an inspiring story. This tradition is now passing down to Luis’ son, Yeison, who is taking up the mantle of managing the estate alongside his father. On this idyllic farm that sits high up in the mountains at 1550masl, they nurture over 20 rare and exceptional coffee varieties.
When people talk about infused coffee, they usually mean flavors added after roasting but in the specialty coffee world, infusion often occurs at the green coffee stage, before roasting. This involves applying natural flavored compounds such as cloves and rosemary into the fermentation tanks, or afterwards. These natural flavors sit on top of the coffee’s profile and tend to create bold, easily recognizable flavors. This coffee is a first for Peixoto, as we’ve never roasted an infused coffee before. We chose it because the infusion is exceptionally well executed, highlighting flavors that are often naturally present in coffee. Instead of feeling overpowering, the added notes simply elevate the cup. It truly feels like a perfect match for the holiday season. |
Farm details:
Producer: Luis Anibal Calderon
Farm/Co-op: Villa Betulia
Region: Acevedo, Huila
Country: Colombia
Altitude: 1700-1900 masl
Process: Honey Processed, infused with winter spices such as cloves and rosemary
Varietal: Caturron
Flavor profile:
Taste: Orange, Juniper, Cardamom, Clove
Acidity: Low Plus
Body: Medium
Sweetness: High
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
2:30-2:40 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:30-2:40 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
