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This coffee was cultivated by Luis Anibal Calderon at the farm, Villa Betulia. The coffee underwent a meticulous hand-picking process to ensure only the ripest cherries were selected. Subsequently, the cherries were fermented in an anaerobic environment for 40 hours and sundried until it reached a desired moisture content.
This particular coffee variety is indigenous to Ethiopia, and its seeds were brought to Huila many years ago. Luis had the fortune of being able to cultivate and comprehend the behavior of this plant. After years of observation and experimentation, interesting results have been achieved. The cherry itself is elongated and features a belly button shape at the base.
Region: Acevedo, Huila, Colombia
Variety: Ethiopian Heirloom
Processing: Natural Anaerobic
Altitude: 1,500 - 1,600 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.