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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Villa Betulia | Colombia | Filter
  • Villa Betulia | Colombia | Filter
  • Villa Betulia | Colombia | Filter
  • Villa Betulia | Colombia | Filter

Villa Betulia | Colombia | Filter

$15.00Price

Villa Betulia is an incredibly special washed process Papayo varietal, grown at 1600masl by Luis Anibal Calderon in Acevedo, Colombia.

 

Expect to taste:  grape, davidson plum, cherry, blood orange, strawberry gum, green apple, milk chocolate, almond & mulled wine

  • CORE INFO

    TL;DR: There is so much to say about this coffee, from the incredible story of Luis Anibal and his family, to the interesting variety Papayo. At the end of the day just know this, it's VERY special, and VERY VERY tasty. Treat yo' self.

     

    Luis Anibal is a second generation coffee farmer with one hell of a story! He started working in coffee at age 12 on the family farm, and at 15 his father gifted him a small portion of land where Luis was able to start earning some of his own money and growing his savings. By age 40 Luis Anibal had started a family and owned a 20 hectare farm - Villa Betulia.

     

    This is where the ups and downs started. Luis Anibal had grand plans to expand his farm, buying a neighbouring property. He sought a loan, purchased the land, and then the c-price (market price) of coffee collapsed over the following 2 years. He was forced to sell the new land, and only managed to pay back 40% of his loans.

     

    in 2012 he planted 5000 geisha trees, and after an agonising 3 years waiting for them to provide a crop things began to turn around. By 2016 Luis Anibal met Cofinet (who we thank for this coffee!) and work began in improving processing techniques, which lead to Cofinet committing to purchasing every single lot of coffee produced. By 2018 Luis Anibal had managed to repay his loans, and his exciting future with Cofinet really kicked off.

     

    In the subsequent years Luis Anibal, with the help of Cofinet began planting many more exotic varieties of coffee, improving processing techniques, and changing the fundamentals of his farm to remove his reliance on any chemical inputs.

     

    One of these varieties is Papayo, which makes up 100% of this very special lot. This variety is super rare outside of Huila, and little is known about how it arrived in Colombia. Recent genetic testing has indicated a close relationship with Ethiopian varieties.

     

    This coffee has story, heart, and so much love behind it. Luis Anibal and his family work hard every day to achieve their dreams, and to share these great coffees with the world. We've roasted this coffee to hopefully highlight their hard work, and have as little impact on flavour as possible from roasting. We've kept end temperatures low, and given just enough energy to allow this coffee to shine in the cup.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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