Description
Another complex double fermented honey processed stunner from the famed Finca Villa Betulia.
A vibrant kaleidoscope of fruit featuring notes of pineapple, raspberry, and lychee with a floral hibiscus finish. This rare Catturón mutation is honey-processed to deliver a round sweetness and complex, sangria-like depth.
The Colombia Villa Betulia Catturón Honey is a showcase of the relentless innovation found in the mountains of Acevedo, Huila. Produced by Luis Anibal Calderon and his son, Yeisson, this lot represents a family legacy that has turned Finca Villa Betulia into a sanctuary for rare coffee genetics. Luis has become a local celebrity among Colombian producers, not just for his dedication to quality, but for his willingness to cultivate over 20 exceptional and rare varieties on his high-altitude estate.
Among these rarities, the Catturón variety is perhaps the most intriguing. A wild mutation of the Caturra variety, Catturón was only recently discovered and remains incredibly rare. It has gained significant attention in the specialty world because it offers a "best of both worlds" scenario: it provides farmers with strong natural resistance to leaf rust and high yields, while offering roasters a flavor profile that is completely singular. Further research is still being conducted to fully map its genetic background, but the cup results are already undeniable.
To process this unique lot, the Calderons utilized the Honey Process. By removing the cherry skin but leaving the sticky mucilage (the "honey") on the parchment during drying, they have bridged the gap between the clarity of a washed coffee and the heavy sweetness of a natural. This specific method allows the sugars from the mucilage to interact with the bean during fermentation, resulting in a rounder acidity, a more complex mouthfeel, and a distinct "sangria" depth that a traditional wash could not achieve.
The result is a complex, multi-layered experience that Luis describes as a "kaleidoscope of fruits." The cup is intensely vibrant, leading with tropical pineapple and a trio of red fruits—raspberry, strawberry, and lychee. These are balanced by the floral elegance of hibiscus and a sophisticated, tart finish reminiscent of a well-crafted sangria. This micro-lot is a testament to the future of Colombian coffee, where rare mutations and meticulous processing meet to create something truly extraordinary.
