Colombia Calderon Honey

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*Light roast with filter brews in mind

From the Villa Betulia farm comes this complex double fermented honey processed stunner. 

Spiced apple cider, ginger, rose florals, light red fruits with a note of mojito.


The experimental offerings of Colombian coffees this year have been rather notable.  The Calderon honey is the latest addition and so far a pinnacle this year with a remarkable flavor profile.

Producer Luis Calderon finds his greatest excitement in coffee, and this passion drives him to preserve his father's legacy of producing top-quality coffee. This cherished tradition is now being passed down to Luis' son, Yeison, who is actively involved in managing the estate alongside his father. Nestled high in the mountains of Huila at an elevation of 1550m, Villa Betulia serves as the idyllic farm where more than 20 varieties of coffee flourish. Among these prized varieties are the sought-after and delicate plants like geisha and pink bourbon.

At Villa Betulia, the central themes are excellence in quality and diversity. This featured double-fermentation honey-processed green coffee perfectly embodies these ideals. Initially, ripe cherries undergo a meticulous fermentation process in bags for 24-48 hours. Subsequently, they are depulped and fermented again for an additional 48 hours in closed containers. The beans then undergo precise mechanical drying, with careful attention paid to controlling Brix degrees, temperature, and pH levels.

country Colombia
region Huila
farm Finca Villa Betulia
producer Calderons
variety Castillo, colombia, red bourbon
altitude 1550m
process Double fermentation honey

Colombia Coffee

Coffee found its way to Colombia during the late 1700s when Jesuit priests, among the Spanish colonists, introduced the first plantings in the northern regions of Santander and Boyaca. Over the 19th century, coffee cultivation expanded throughout the country, with smaller average farm sizes compared to other Latin American coffee-producing nations.

In the early 1800s, commercial production and export of coffee began, but it was not until the establishment of the Federación Nacional de Cafeteros de Colombia (FNC) in 1927 that the national coffee industry experienced significant growth. Colombia swiftly rose to prominence as a major coffee-growing region, competing with Brazil and Vietnam for the title of top global producer.

Colombia maintains its exclusive focus on producing Arabica coffee. Despite facing setbacks and lower yields due to a coffee-leaf rust outbreak in the early 2010s, the industry rebounded through the adoption of disease-resistant plants, aggressive treatment, and preventive measures.

Colombia's vast size contributes to the diverse flavor profiles expressed in the cup by its 20 coffee-growing departments out of a total of 32. Additionally, variations within each region arise from microclimates influenced by mountainous terrain, wind patterns, proximity to the Equator, as well as differences in coffee varieties and processing techniques.

In the northern regions like Santa Marta and Santander, characterized by higher temperatures and lower altitudes, the coffees offer full-bodied flavors with less brightness and snap. The central "coffee belt" comprising Antioquia, Caldas, Quindio, and others, which represents the majority of the country's production, produces easy-drinking "breakfast blend" types with soft nuttiness, pronounced sweetness, and low acidity. On the other hand, the southwestern departments of Nariño, Cauca, and Huila, known for their higher altitude farms, showcase more complex acidity and heightened floral notes in the coffee profiles such as is the case with this exemplary coffee from Villa Betulia