Colombia Honey Lactic Process Pink Bourbon

The process – Dry anaerobic fermentation of 24 hour inside plastic tanks at 72, then placed inside grain-pro bags for 34 hours maintaining temperature below 72c, by placing the coffee inside water tanks. In this environment, bacteria feeds on carbohydrates in the mucilage and this leads to a higher concentration of lactic acid.

Luis Anibal Calderón growers coffee from Acevedo, Huila. He started when he was 12 years old and at the age 15, his father gave him a small piece of land to work and for 6 years he saved the profits in order to buy his first farm. He married and had 3 children. At age 40 he bought the Villa Betulia farm where he first planted Castillo and Caturra. In 2012 he started planting 5000 Geisha trees and for 3 years seeing the success of this production and its excellent quality, he decided to plant his entire farm in exotic varieties such as Bourbon Rojo, Tabi, Bourbon Amarillo, Java, Sidra, Caturrón , Maragogype, Papayo, Pacamara, Maragesha, Bourbon Rosado, Gesha Rosado, Gesha Amarillo, Wush Wush, Mokka, Maracaturra, among others. Luis Anibal currently lives on his Villa Betulia farm with his wife and 3 children (7, 12 and 18 years) who continue with the family tradition of producing high-quality coffees in Colombia.