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Nestled at 1,500 meters above sea level in the lush hills of Acevedo, Huila, Villa Betulia is more than a coffee farm—it's the heart and legacy of Luis Aníbal Calderón and his family. For over 30 years, Luis has nurtured the land alongside his wife and four children, transforming it into a sanctuary for some of Colombia’s most exquisite coffee varieties.
Starting with the classic Castillo and Colombia strains, his passion evolved into a dedicated pursuit of specialty coffees. Over the past 15 years, Villa Betulia has blossomed into a thriving home for more than 30 varietals, including rare and celebrated names like Gesha, Papayo, Java, Yirgacheffe, and the vibrant Pink Bourbon. Each coffee cherry is carefully handpicked at peak ripeness, followed by meticulous floating and quality testing in the very laboratory his family built—ensuring every bean reflects their commitment to excellence.
Luis is not only a respected coffee producer in Huila but also a passionate community leader. Through Villa Betulia, he has inspired neighbors and relatives alike to embrace specialty coffee, fostering a ripple effect of quality and pride across the region. His celebrated micro-lot Catuai stands as a testament to the family’s dedication, craftsmanship, and the extraordinary potential of Colombian coffee grown with heart and heritage.
Processing
Luis Aníbal, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Villa Betulia farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Afterwards, cherries are exposed to 30-hour underwater fermentation. This controlled fermentation carried by Luis Anibal, follows the Cofinet’s protocol. The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving the washed coffees a bright and lively character.
After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. Then,coffees are transferred to parabolic dryers located on the roof of Luis Anibal’s house. Here, they are spread evenly in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying. The drying process can take between 8 to 15 days. We aimfor a moisture content of 9.5%-11%, which isthe perfect point for us.
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This creamy, fruity natural makes a great filter coffee and a bright espresso with long-lasting berry notes.
