Java
Carbonic Macerated Natural
Villa Betulia

Tastes Like: Madeira, Effervescent Floral, Strawberry

Origin: Villa Betulia, Acevedo, Huila, Colombia

Variety: Java

Producer: Luis Anibal

Elevation: 1,500-1,600 masl

Process:  Carbonic Macerated Natural

Farm and Producer

Luis Aníbal Calderón grows this Java selection at Villa Betulia in Acevedo, Huila. The farm lies at 1,500–1,600 meters, with volcanic-ash soils and temperatures generally reported between 18 and 24°C. Java is kept as a separate selection within the farm's range of coffees.

Variety

Java has genetic ties to Ethiopian landrace material and a cultivation history that includes Indonesia and Africa. It has shown strong quality potential at altitude and offers producers another option alongside more widely planted Arabica varieties.

Processing

Carbonic maceration uses a carbon-dioxide-rich, low-oxygen environment during fermentation. Controlling that environment gives the producer another way to influence fruit expression and texture before the coffee is dried.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.