Producer & Farm
Luis Aníbal Calderón has been working in coffee for over 40 years, but his path to specialty production is one of real perseverance. In 2011, with his farm at serious financial risk and C-market prices barely covering production costs, Luis began exploring specialty coffee through his local association. It was a turning point. In 2012 he planted 5,000 Gesha trees, and after waiting three years for them to bear fruit, he was converted.
By 2015, Luis had committed to transforming his entire farm — Villa Betulia in Acevedo, Huila — into a showcase for exotic coffee varieties. Today the farm grows an extraordinary range of cultivars including Red Gesha, Tabi, Sidra, Wush Wush, Liberica, Mokka, Maracaturra, and many more. Working closely with our importing partners at Cofinet, Luis has refined his processing methods into something masterful, with expertise across extended fermentation, honey, and natural processing. Villa Betulia is now recognized as one of the benchmark farms for specialty production in all of Huila.
Varietal: Pink Bourbon
Pink Bourbon has earned a celebrated reputation in specialty coffee for being both visually striking and remarkably expressive in the cup. Its exact origins remain unconfirmed — widely believed to have emerged as a natural mutation in the San Adolfo region of Huila around 1980 at approximately 2,100 meters above sea level, though some researchers suggest it may trace its lineage to an Ethiopian landrace variety. What is consistent is its behavior at altitude: Pink Bourbon thrives between 1,700 and 2,100 meters, where the elevation develops the complex flavors and vibrant acidity the variety is known for. It is a high-maintenance, high-reward variety — and in the right hands, it produces some of the most distinctive cups in Colombian specialty coffee.
Process
Luis and his team harvest only the ripest cherries by hand, followed by careful hand-sorting and flotation to remove any low-density, underripe, or defective fruit. The cherries then undergo a precisely controlled 30-hour underwater fermentation — a method Luis has calibrated to develop flavor complexity while preserving the coffee's inherent clarity, striking the balance between brightness and depth that defines his washed lots.
After fermentation, the cherries are pulped and the mucilage thoroughly washed away before the coffee is transferred to parabolic dryers on the roof of Luis's farmhouse, spread in thin layers for consistent airflow and sun exposure. The coffee is turned regularly throughout the 8–15 day drying period, targeting a final moisture content of 9.5–11% — the precise window that delivers stability and clarity in the cup.
Cup Profile
White peach leads with a soft, luminous sweetness, followed by grapefruit's bright, clean lift. Hibiscus tea weaves through the finish — floral, lightly tart, and deeply aromatic — pulling the entire cup into something that drinks like an exceptionally complex fruit tea. Sparkling and dynamic, with a clarity that speaks directly to the precision of both the varietal and the processing behind it.
