Anibal Calderon embodies technical precision and varietal audacity. Grown at Villa Betulia by Luis Anibal Calderon, this microlot showcases Caturron, a rare mutation of Caturra with exceptional aromatic qualities, discovered in the Acevedo region.
After 24 hours of aerobic fermentation, the cherries are placed in controlled anaerobic fermentation for 50 hours at less than 22°C, before being slowly dried on African beds until they reach 11% humidity. This complex method reveals a rich and surprising cup profile.
On the palate, there is a deep fruity intensity: red fruits, exotic floral notes, and natural raw sugar, all enveloped in a dense and silky texture.
This coffee was imported by our partner Cofinet, who provided us with these photos and detailed information about this coffee.
