Colombia Luis Anibal Anaerobic Natural Caturron - Filter Roast

COUNTRY - Colombia
REGION - Acevado, Huila
ALTITUDE - 1600 M.A.S.L
VARIETAL - Caturron
PROCESSING METHOD - Anaerobic Natural

LUIS ANIBAL CALDERON
Luis Anibal is a second generation coffee grower born in Acevedo, Huila. When he turned 15 his father gifted him a small portion of land from which he was able to start saving some profits. By the time he turned 40, he owned a 20 hectare farm called Villa Betulia.
Luis Anibal was one of the first farmers in Huila to produce high end micro lots as well as master alternative processing methods such as extended fermentation honey and natural. Today on his farm you’ll find all sorts of exotic varietals including Gesha Tabi Red
Bourbon, Java, Sidra, Caturra, Typica Maragogype Pacamara Pink Bourbon, Papayo, Mokka among others.
In harvest he provides jobs to people around having an economic impact on the community. In 2019 Luis Anibal, under the guidance of Cofinet began planting native trees amongst his coffee trees to reduce the need for fertilizers, preserve his soil and improve his cup quality Also Luis, along with the assistance of Cofinet has worked to improve his processing techniques of high end microlots

ANAEROBIC NATURAL PROCESS
By sealing the ripe hand picked cherries in an oxygen free environment (anoxic) it causes the microbes and yeasts to convert sugars and acids in the coffee’s mucilage into different acids, CO2, ethyl alcohol, and other compounds. The beans will ferment somewhat differently depending on whether they are washed, naturals, or honeys, therefore leading to a variety of fruit and candy-like flavours.

The fermented cherries are then allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

CATURRON
This varietal is a rare mutation of Caturra found for the first time in Acevedo, Huila. Growers started planting Caturron due to its resistance to leaf rust and high yield. But it wasn't until 2016 when Cofinet, with the help of some growers from the region, identified the exotic cup profile of this varietal