Villa Betulia natural lactic "Chilli Bourbon" - Colombia, Sweven Coffee | 227g



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.