Colombia - Villa Betulia - Natural Anaerobic
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Villa Betulia – Natural Anaerobic - Caturrón
A rare Colombian mutation, crafted through extraordinary fermentation.
From the lush hills of Acevedo, Huila, comes a truly distinctive coffee: Caturrón, a rare natural mutation of Caturra first identified at Finca Villa Betulia. Grown between 1500–1600 masl in rich volcanic-ash soils, this exceptional lot showcases both the resilience and expressive flavor potential of this little-known variety.
Caturrón is cherished by farmers for its natural resistance to leaf rust, high yield, and the deep purple cherries that develop a sweeter, more complex mucilage than its Caturra ancestor. Recognizing its promise, producer Luis Aníbal Calderón and his team harvest only the ripest cherries before guiding them through a meticulous, multi-stage fermentation.
The process begins with 24 hours of dry aerobic fermentation, allowing natural microorganisms to awaken and start breaking down sugars. The cherries are then sealed in GrainPro bags for 50 hours of temperature-controlled anaerobic fermentation, intensifying the cup’s complexity. Finally, they’re dried slowly in parabolic dryers until reaching the ideal moisture level.
This carefully executed Natural EF2 protocol creates a cup that is layered, expressive, and deeply memorable.
Tasting Notes:
Juicy blackberries, bright tangerine, Pear Marmalade, and sweet toffee.
With its aromatic spice, structured fruit, and smooth sweetness, Villa Betulia Caturrón is a vibrant showcase of innovation and terroir—perfect for adventurous coffee drinkers looking for something truly unique.
Specifications of Colombia - Villa Betulia - Natural Anaerobic
Origin: Acevedo, Huila, Colombia
Farm: Finca Villa Betulia – Luis Aníbal Calderón
Variety: Caturrón (a rare natural mutation of Caturra)
Altitude: 1500–1600 masl (average range for Caturrón: 1600–1800 masl)
Climate & Soil: Volcanic-ash soils; 1700–2000 mm annual rainfall; 18–24°C temperatures
Process:
Natural EF2 – combined aerobic & anaerobic fermentation
• 24 hours dry aerobic fermentation
• 50 hours anaerobic fermentation in GrainPro at <22°C
• Slow drying in parabolic dryers to 9.5–11% moisture
Harvesting & Sorting: Hand-picked ripe cherries, floated and hand-sorted to remove defects
