Villa Betulia Primitivo

Villa Betulia, Colombia

Anaerobic Natural Primitivo

Luis Anibal Calderon is a lifelong coffee farmer and passionate curator of rare varieties, known for pushing the limits of what coffee can be. During our visit to Villa Betulia last May, we were struck by the incredible diversity on his farm, including heirlooms, hybrids, and his own discovery—a Bourbon mutation he named Primitivo. Grown at 1600m in a cool micro-climate ideal for slow maturation, these cherries are meticulously hand sorted, anaerobically fermented for six days, then sorted again before drying. Luis treats his farm like an arboretum, always searching for new cultivars, and our partnership with him opens the door to a new world of unique coffees.

Tasting Notes: Tropical Candy, Strawberry Rhubarb, Sweet Citrus.

Brewing V60 Tips:
Dose: 20g
Ratio: 1:17
Grind: 8.0/16.0
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.37
Extraction: 19.9%