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Luis Anibal is a collector; a curator of exotic varieties. While visiting last May we were blown away by the number of unique heirlooms, mutations, and hybrid varieties he has at his farm. One of these is this incredible primitivo—a new mutation of the bourbon variety he personally discovered and named. Like the Maragesha before, this is a new variety from Villa Betulia.
Luis hand sorts the cherries before they spend 6 days in anaerobic tanks, then floats and hand sorts the cherries again before drying. Villa Betulia isn’t especially high at 1600m but the micro-climate keeps his farm quite cool, which helps slow fruit maturation and extended fermentations.
Luis Anibal Calderon has made it his life's passion to cultivate unique varieties of coffee. Luis comes from a line of coffee farmers, having started his venture on his father's farm at the age of 9. His thirst for unique coffee varieties has made him known for his obsession with the limits of the plant. He views his collection as an arboretum of sorts, always striving to find new cultivars and has become famous for his success in growing new and interesting coffee; our partnership with him can lead us to a new world of unique coffees.
We taste Tropical Candy, Strawberry Rhubarb, Sweet Citrus.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral Grind
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.38
Extraction: 20%
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
