Colombia Finca Villa Betulia Double Anaerobic Honey 2024

Finca Villa Betulia

Finca Villa Betulia’s long history of coffee production nearly came to an end 10 years ago due to financial hardship. But when Luis Anibal Calderon set his sights on transitioning into specialty coffee cultivation, he saved his family and his farm. They began by growing gesha coffee and expanded to other rare varieties, prompting the need for a laboratory on the farm to study coffee further. For Luis, coffee is more than a passion – it’s a tradition he proudly carries in his blood.

Double Honey Fermentation Process Coffee

At Finca Villa Betulia the honey process pushes the limits of coffee production. It starts with the meticulous collection of ripe coffee cherries, which are floated, then fermented anaerobically for 50 hours. After the first fermentation, the coffee is pulped and is then fermented for another 50 hours with a special selection of spices. Afterwards the coffee is sun dried for 10 days.

Colombian Coffee History

Coffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth. Read more in our Colombian Coffee Origin Report