Luis Anibal's farm is home to the intriguing Sidra coffee variety, a modern rarity with debated origins. Some believe it emerged from Nestle's labs, while others point to heirloom varieties in Ethiopia as its source. Sidra captivates with its dominant stonefruit flavors, subtle citrus undertones, and smooth, silky mouthfeel. Luis employs carbonic maceration, a sophisticated fermentation technique, to bring out the best in Sidra. This innovative approach intensifies the coffee's distinctive profile, making each cup a delightful and memorable experience.
Luis hand-sorts the cherries before they spend 6 days in anaerobic tanks. He then floats and hand-sorts the cherries again before drying. Villa Betulia isn’t especially high at 1600m, but the micro-climate keeps his farm quite cool, which helps slow fruit maturation and extended fermentations.
Luis Anibal Calderon has made it his life’s passion to cultivate unique varieties of coffee. He views his collection as an arboretum, always striving to find new cultivars. Our partnership with him can lead us to a new world of unique coffees.
