Colombia Villa Betulia Natural

Tasting Notes

Boozy, Jammy, Toffee & Tropical Fruit

Origin & Processing

Colombia - Villa Betulia, Acevedo, Huila Natural

Roast Profile

Roast Style: Single-origin | Roast Level: Light | Suitable For: Filter

Brew Guide (Filter)

Ratio: 1 : 16 (e.g., 20g → 320g water) | Water Temp: 93–96°C | Brew Time: 2:45–3:15
Suitable for: V60, Kalita, batch brew, AeroPress (filter-style)

Ideal For

Filter drinkers who enjoy a jammy, fruit-forward cup with a rich toffee sweetness.

Sourcing & Ethics

Finca Villa Betulia is run by Luis Anibal Calderon and his family in Acevedo, in the Huila region of southern Colombia. Luis started with a very small plot gifted to him by his father and has steadily grown the farm while refining his processing methods. In 2016 he was named a top 30 finalist in Huila's Best Cup competition. Coffee has shaped his family's way of life, and they work together as a team to run the farm.

Luis picks only ripe cherries, which are dry fermented for 25 hours before being moved to a parabolic dryer for around 25 days. The slow, careful drying builds the jammy fruit and sweetness this lot is known for. The farm sits at 1,450 metres above sea level and grows Castillo, a leaf rust-resistant variety developed by Colombia's coffee research centre, Cenicafé, and released in 2005.

Huila lies between the Central and Eastern ranges of the Andes, around the Magdalena Valley. Its varied elevations, climate, and harvest cycles make it one of Colombia's most distinctive coffee regions. Huila produces nearly 20% of the country's coffee, yet most of its producers farm fewer than three hectares. That makes it a region built on smallholders like Luis.

Storage

Store in a cool, dry place away from heat, light, and moisture.
Allow 7–10 days rest from roast for peak flavour.
Once opened, reseal tightly and enjoy within 3–4 weeks.
Best enjoyed: within 4–6 weeks of roast date
Best before: 3–6 months from roast date