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Luis Anibal is a collector; a curator of exotic varieties. While visiting last May we were blown away by the number of unique heirlooms, mutations, and hybrid varieties he has at his farm. One of these is this incredible primitivo—a new mutation of the bourbon variety he personally discovered and named. Like the Maragesha before, this is a new variety from Villa Betulia.
Luis hand sorts the cherries before they spend 6 days in anaerobic tanks, then floats and hand sorts the cherries again before drying. Villa Betulia isn’t especially high at 1600m but the micro-climate keeps his farm quite cool, which helps slow fruit maturation and extended fermentations.
Luis Anibal Calderon has made it his life's passion to cultivate unique varieties of coffee. Luis comes from a line of coffee farmers, having started his venture on his father's farm at the age of 9. His thirst for unique coffee varieties has made him known for his obsession with the limits of the plant. He views his collection as an arboretum of sorts, always striving to find new cultivars and has become famous for his success in growing new and interesting coffee; our partnership with him can lead us to a new world of unique coffees.
We taste Tropical Candy, Strawberry Rhubarb, Sweet Citrus.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral Grind
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.38
Extraction: 20%
Well-dialed cups of Calagual are dynamic in experience, a lovely combination of process and terroir. Grown in Santa Rosa, Guatemala, this anaerobic natural pache opens with a soft and bright apricot and raspberry yoghurt, reflecting its process, and finishes with a vanilla and cashew-like sweetness and texture. There is clarity to the flavor profile, while carrying a velvety texture and slightly thicker mouthfeel.
A well-dialed La Maravilla La Cumbre is a great example of what we look for in our Orange label series. It’s remarkably chocolatey, with the creamy sweetness and richness of a good cup of hot chocolate. Perceived acidity is relatively low, and the cup leans on flavors of vanilla, caramel, and dried dates. Milk chocolate lingers on the palate, giving the coffee a long, pleasant finish. Sweet and full-bodied, it works as an everyday coffee on either pour over or espresso.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
