Maragesha is a cross of the Gesha and Maragogype varieties, discovered as a natural mutation among trees on the plantation, this extraordinary variety was carefully cultivated to establish a distinct presence. The coffee undergoes a fermentation process, beginning with a six-day anaerobic fermentation followed by floating and hand-sorting the coffee meticulously. The use of a grainpro bag during fermentation allows for the rise of CO2 levels, thus ensuring temperature stability. Whether in its natural or stored form, this remarkable coffee delights with its unparalleled sensory experience, unfailingly maintaining its exceptional quality throughout transport. The names, Oma, Narsha, and Surma refer to different lots on the property where these coffees are grown. These three coffees use different processes of the same variety. Natural process includes drying the coffee cherries fully intact. Honey process removes the skin of the cherry and leaves the mucilage to dry.
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.
A land of repute, Villa Betulia began producing coffee in 2012 with 5,000 Gesha trees. The farm has since been populated every year with new and unique varieties, establishing its prominence among the more forward-thinking plantations in Colombia. Villa Betulia's coffee is unparalleled; a testament to their commitment to excellence and innovation.
Socials: Follow him on Instagram at @villabetuluacoffee