Quality and variety are strong themes at Villa Betulia, and this double-fermentation honey-processed green coffee is an ode to both. First, ripe cherries were floated to remove any defects and fermented anaerobically for 50 hours. Then the coffee was depulped and fermented for another 50 hours in closed plastic containers with a proprietary blend of spices to help fuel the process. After the double fermentation, the beans were dried in the sun for 10 days with close attention paid to controlling Brix degrees, temperature, and pH.
The Huila region is always a favorite when it comes to Colombian raw coffee beans. In addition to high-quality – often award-winning – coffee, Huila is also celebrated for its distinct cup profiles that feature bright acidity, sweetness, and fragrant aroma. As Colombia's largest specialty coffee-producing department, Huila’s nutrient-rich volcanic soil bears highly anticipated coffee each year for the global market.
Origin: Huila, Colombia
Elevation: 1550 MASL
Varietals: Caturra, Colombia, Castillo, Red Bourbon
