Beschreibung
Back in 2011, Luis Anibal was at serious risk of losing his farm to the bank. At that point,
he was mainly selling his coffee on the C-market and the price he was receiving was
barely enough to cover the cost of production, let alone repay the loan he had taken out to
purchase land to extend the size of his coffee farm. It was at this point Luis approached his
local town’s Specialty Coffee Association. They were willing to pay 15% above the C-price,
not enough to truly reward Luis for the extra effort required to produce specialty grade
coffee but enough to sustain Luis and drive him to explore this avenue of the industry
further. As a result, in 2012 he planted 5,000 Gesha trees and after waiting an arduous
three years for the trees to bear fruit, Luis was converted.
In 2015, Luis decided to embark on the mission to convert his entire farm to exotic coffee
varieties. Now, more than seven years since that decision, Luis’s farm Finca Villa Betulia is
a beacon for specialty coffee production in Acevedo, Huila. On his farms you will find all
sorts of exotic varieties including Red Gesha, Tabi, Red Bourbon, Yellow Bourbon, Java,
Sidra, Striped Bourbon, Chilli Bourbon, Caturra, Typica, Maragogype, Pacamara,
Marageisha, Pink Bourbon, Papayo, Caturron, Liberica, Variedad Colombia, Castillo, Red
Leaf, Red Bourbon, Dwarf Gesha, Pink Gesha, Yellow Gesha, Wush Wush, Dwarf Yellow
Bourbon, Mokka and Maracaturra.
Luis, along with the assistance of Cofinet, has worked to improve his processing methods
for high-end micro-lots. He is now a master in many processing methods such as
Extended Fermentation, Honeys and Naturals.
Chilli Bourbon was discovered in recent years in Acevedo, Huila and it is a rare mutation of
Bourbon cultivar. Bourbon cultivar can be founds in the coffee fields in many different
colours and shapes, and the Chilli Bourbon is super tiny, hence why it was given the name
Chilli as to refer to its tiny size (not to be confused with spicy or chillies).
This particular microlot was exposed to a dry aerobic fermentation for 24 hours before
being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22oC.
In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage
leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds
until 11% moisture content is achieved.