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Introducing Luis Anibal Calderon: Extended Fermentation Honey Process

  • 2 min read

If the title of this blog made you question everything you know about coffee processing, then we understand! Nowadays there are so many different experimental processes out there, it can be hard to wrap your head around them all. But that shouldn't put you off trying and experimenting yourself, after all these experimental processes can add layers of flavour complexity, and can even sometimes introduce new flavours that you may never have experienced before. With that being said, let's take a look at the latest coffee in our seasonal lineup, the incredible extended fermentation honey processed, Pink Bourbon, from Luis Anibal Calderon. 

About the Producer 

Luis is a 2nd generation coffee farmer with over 40 years experience in his field. In 2015 Luis decided to embark on a mission to convert his entire farm over to exotic varieties. Now more than 5 years on from beginning his mission, Luis' farm, Finca Villa Betulia, is now a beacon for high quality specialty coffee production in Acevedo, Huila. 

About the Coffee

In recent years, Pink Bourbon has been revered by coffee lovers across the world due to its complex and unique qualities. Fresh off the back of a Pink Bourbon winning the World Barista Championship, the spotlight is now firmly on the interesting variety. The origins of Pink Bourbon are relatively cloudy, with some researchers believing that the variety probably originated in the Huila region of Colombia. However, in late 2023, Cafe Imports worked with RD2 vision to carry out genetic testing on the variety, confirming that it likely originated as an Ethiopian landrace varietal. 

The Pink in the name of this variety, not only gives indication of the pink hue of the cherry, but is also reflective of the taste experience. Pink Bourbon is know for bringing high acidity, with complex and delicate florals alongside honey like sweetness. Flavour profiles like this are easily comparable to other rare varieties, such as Gesha, which offers a similar flavour profile. 

Many coffee producers who grow this variety choose to experimentally process, not only to highlight certain flavours, but also to accentuate the already existing characteristics of the variety. That brings us nicely onto our next topic.....

About the Process

Over the past few years, experimental processing has increased in popularity, and Colombia is leading the way in this. This coffee is an extended fermentation honey process, which is the first time we've carried a coffee processed in this way. The cherries are meticulously hand picked to ensure only the ripest cherries are selected, before being exposed to a 48 hour dry anaerobic fermentation. After the initial fermentation has taken place, the coffee is then pulped inside grainpro bags, and placed in ceramic tanks for a further 18 hour fermentation.

In the cup you can expect to taste pomegranate. sherry and cacao nibs.


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