Honey Caturron 2025: The Wild Mutation That Changed Huila
An 89.5 cupping score. A wild mutation of Caturra that resists leaf rust and yields heavy. A 100-hour dual-stage fermentation infused with spices. Seven flavor notes spanning black cherry to lemongrass. Luis Anibal Calderon — a local celebrity among Colombian coffee farmers — proves that the rarest varieties produce the most extraordinary cups.
The Farm: Finca Villa Betulia
Finca Villa Betulia sits high in the mountains of Acevedo, Huila, at 1,550 meters above sea level. The farm is home to over 20 rare and exceptional coffee varieties — a living library of genetic diversity that few farms in Colombia can match. This is not a monoculture operation. It's a curated collection of coffee's most interesting expressions.
The Producer: Luis Anibal Calderon
Luis Anibal Calderon is somewhat of a local celebrity among Colombian coffee farmers, and for good reason. His dedication to preserving his father's legacy and producing high-quality coffee in Huila at Finca Villa Betulia is an inspiring story of family, terroir, and relentless curiosity. This tradition is now passing down to Luis's son, Yeison, who is taking up the mantle of managing the estate alongside his father.
The Caturron Varietal: A Wild Mutation
Finca Villa Betulia is one of a handful of farms that cultivates the incredibly rare and recently discovered Caturron coffee variety. It's a wild mutation of Caturra — not a lab-created cross, not a selective breeding program, but a spontaneous genetic shift that occurred in the field. What makes Caturron remarkable is not just its flavor. The variety offers strong resistance to leaf rust and a high yield. Most varieties that taste exceptional are either low-yielding, disease-susceptible, or both. Caturron breaks that trade-off.
The Process: Honey Anaerobic Co-Fermentation with Spices
First Anaerobic Fermentation (Whole Cherry)
Select ripe red cherries, separated by flotation, placed in sealed tanks. Anaerobic environment favors specific microorganisms, developing fruit-forward character.
Second Anaerobic Fermentation (Pulped + Spices)
Coffee pulped, mucilage left on. Crafted spice blend introduced. Microorganisms work harmoniously with the spice infusion, enhancing vibrant flavor.
Slow Sun Drying
Honey process leaves mucilage on during drying, contributing rounder acidity and complex mouthfeel. Slow drying preserves volatile aromatics.
Cup Profile: 89.5 Points and Seven Notes
Black cherry leads, followed by mango and honey — the sweetness that gives the process its name. Then the cup pivots. Mint and cardamom introduce an herbal, aromatic quality that reflects the spice co-fermentation. The finish lingers with ginger and lemongrass, adding a warm, citrus-herbal tail.
Specifications
| Origin | Acevedo, Huila, Colombia |
| Farm | Finca Villa Betulia |
| Producer | Luis Anibal Calderon |
| Co-Manager | Yeisson Calderon (son) |
| Elevation | 1,550 m (5,085 ft) |
| Variety | Caturron (wild Caturra mutation) |
| Process | Honey, Anaerobic, Co-Fermentation with Spices |
| Cupping Score | 89.5 (Excellent) |
| Harvest | March – June |
| Body | Medium |
| Acidity | Bright |
| Flavor Notes | Black Cherry, Mango, Honey, Mint, Cardamom, Ginger, Lemongrass |
| Fermentation | 50 hrs (whole cherry) + 50 hrs (pulped + spices) = 100 hrs total |
| Co-Fermentation | Crafted spice blend added during second fermentation |
| Varieties on Farm | 20+ rare and exceptional varieties |
| Leaf Rust Resistance | Caturron variety — strong resistance |
Honey Caturron 2025 — where curiosity meets craft.