WILD CATURRON

WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    WILD CATURRON
    VARIETY:
    Caturron
    PROCESS: 
    Natural
    CATEGORY: 
     Reserve
    PROFILE:
    Milk chocolate, almond, blackberry, malic acid, red grape
    FARMER:
     Luis Aníbal Calderón
    FARM:  
     Villa Betulia
    REGION:
     Huila
    MUNICIPALITY:  
     Acevedo
    ALTITUDE: 
    1.600 MT
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    HISTORY: 
    Nestled at 1,500 meters above sea level in the lush hills of Acevedo, Huila, Villa Betulia is more than a coffee farm—it's the heart and legacy of Luis Aníbal Calderón and his family. For over 30 years, Luis has nurtured the land alongside his wife and four children, transforming it into a sanctuary for some of Colombia’s most exquisite coffee varieties.

    Starting with the classic Castillo and Colombia strains, his passion evolved into a dedicated pursuit of specialty coffees. Over the past 15 years, Villa Betulia has blossomed into a thriving home for more than 30 varietals, including rare and celebrated names like Gesha, Papayo, Java, Yirgacheffe, and the vibrant Pink Bourbon. Each coffee cherry is carefully handpicked at peak ripeness, followed by meticulous floating and quality testing in the very laboratory his family built—ensuring every bean reflects their commitment to excellence.

    Luis is not only a respected coffee producer in Huila but also a passionate community leader. Through Villa Betulia, he has inspired neighbors and relatives alike to embrace specialty coffee, fostering a ripple effect of quality and pride across the region. His celebrated micro-lot Catuai stands as a testament to the family’s dedication, craftsmanship, and the extraordinary potential of Colombian coffee grown with heart and heritage.
    PROCESS DESCRIPTION: 
    This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation and transitioning into anaerobic conditions within plastic bags. Following this, it experiences a controlled mechanical drying phase in a silo, lasting 8 days at temperatures below 45 degrees Celsius. This meticulous process aims to preserve the intense flavors developed during fermentation. It's more than just coffee; it's a flavor journey with a compelling story.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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