Description

This coffee was produced by Luis Anibal Calderon on the Villa Betulia farm. The cherries were exposed to underwater fermentation for 30 hours before being plucked. The parchment was then gently washed and dried at temperature until the ideal moisture content was reached. The seeds are of an Ethiopian heirloom variety. Luis was the lucky one who managed to cultivate and understand the behaviour of this plant. The results after several years of monitoring and experimentation are interesting. The cherry is elongated and has the shape of a bud at the bottom of the fruit. The term “bud” can be translated as Ombligon in Spanish.