Farm: Villa Betulia, Acevedo Huila

This lot comes from Villa Betulia, where Luis Anibal and his team apply meticulous care throughout every stage of harvest and processing. Working closely with his pickers, Luis selects only the ripest cherries before moving them to the sorting area. There, the cherries are hand-sorted and floated to remove any underripe or low-density fruit — a step that ensures only the highest quality enters fermentation.

At this point, Luis follows Cofinet’s protocol: a 45-hour aerobic fermentation, designed to highlight the coffee’s intrinsic sweetness and fruit character. The result is a cup that’s refined, expressive, and rooted deeply in place.

Once fermentation is complete, the cherries are transferred to parabolic dryers on the roof of Luis Anibal’s home. Spread in thin layers, the coffee is turned regularly for consistent drying — a process that takes 8 to 15 days, depending on conditions. This careful approach allows sugars to integrate slowly into the seed, building depth and complexity.

The final profile is fruit-forward, sweet, and full-bodied, with a structure that speaks to both precision and patience.

Flavour Notes: Dragon Fruit, Strawberry Jam Cream, Specialty Chocolate

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.