COLOMBIA Betulia Washed Anaerobic WEX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Silky and luscious - possibly due to the Pink Bourbon-variety.”
Ivica Cvetanovski
Founder, Coffea Circulor
SCA SCORE 88.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of light honey follows us through to the first crack with a swift finish.
GENESIS
| Producer | Luis Anibal Calderon |
| Country | Colombia |
| Region | Acevedo |
| Altitude | 1,500-1,600 masl |
| Varietal | Caturra |
| Process | Washed, EF2 |
| Lot size | 72kg |
| Trade | 18.50 USD/kg |
SENSORY EXPERIENCE
| Aroma | Nectarine, Salty caramel, Yellow plum |
| Flavor | Caramel, Oat, Raisin, Toffee |
| Aftertaste | Bisquit, Milk chocolate, Salty caramel |
| Acidity | Yellow apple, Malic, Juicy |
| Body | Juicy, Wet, Light |
| Balance | Uniform |
SYNOPSIS
Cultivated from hybridization of Red and Yellow Bourbon. It is very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency.
Luis Anibal Calderon started his coffee farm in 2005. He lives on the farm with his wife and three sons. In 2019, Luis began planting between coffee trees and trees on the farm to reduce the need to use fertilizers, protect the soil and increase the quality of his coffee. Luis continues to plant new interesting and high-quality varieties. For example, in 2020 he planted 2,000 Yellow Bourbon, 9,000 Pink Bourbon, 2,000 Geishaand 1,000 Tabi coffee trees. Annual precipitation is 1,700-2,000mm.
Luis sold his first high end coffee lot in 2013 and was one of the first growers in Colombia to produce Geisha. In 2012, he planted 5,000 Geisha trees while the variety was quite unknown in Colombia at the time. He additionally grows 26 different varieties such as Pink Bourbon, Wush Wush, Tabi, Striped Bourbon, Maragogype, Java, Yellow Bourgbon, Laurinha, Typica, Papayo and other varieties.
The coffee is hand-picked at ripe level and fermented under water. Post fermentation, the cherries are hulled, washed and placed on a raised African beds until they reach ideal humidity found at 11%.
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Colombia
Finished in Scandinavia