Anaerobic Natural Sidra by Luis Anibal Calderón, Villa Betulia, Colombia

Produced at Villa Betulia in Huila, Colombia, this lot underwent an anaerobic fermentation before being dried as a natural process. The result is a coffee with deep fruit character, lifted florals and a dense, almost silk-like sweetness that carries through the entire cup.

This Sidra by Luis Anibal Calderon sits somewhere in between deeply aromatic and layered, yet remarkably precise in structure.

Alexander Ruas Co-Founder of Standout Coffee

Produced at Villa Betulia in Huila, Colombia, this lot underwent an anaerobic fermentation before being dried as a natural process. The result is a coffee with deep fruit character, lifted florals and a dense, almost silk-like sweetness that carries through the entire cup.

Taste description: Purple and deep red florals. In the cup we find stewed strawberry and red grape layered with hibiscus florals, tropical sweetness and juicy purple fruit. Beneath the intensity sits a refined clarity that keeps the profile elegant rather than heavy.

Process: At Villa Betulia, cherries are picked only at peak ripeness and sorted by hand. The fruit undergoes 24 hours of dry aerobic fermentation and another 50 hours of anaerobic fermentation in GrainPro bags. This careful, two‑step fermentation enhances complexity while maintaining clarity and sweetness.

Once fermentation is complete, the cherries are dried on parabolic beds at Luis Aníbal’s home until moisture reaches 9.5–11 %. 

Variety: Sidra

Producer: Luis Anibal Calderon

Farm: Villa Betulia

Origin: Acevedo, Huila, Colombia

Altitude: 1600 MASL

Processing: Natural

Fermentation: Aerobic + anaerobic

Luis Anibal Calderon has become one of the defining producers behind Colombia’s modern experimental coffee movement. At Villa Betulia, rare varieties and controlled fermentation techniques are used not to overpower the coffee — but to reveal new dimensions of sweetness, texture and aromatic complexity.

Story of Luis Anibal Calderón

Back in 2011, Luis was at serious risk of losing his farm to the bank. At that point, he was mainly selling his coffee on the C-market and the price he was receiving was barely enough to cover the cost of production, let alone repay the loan he had taken out to purchase land to extend the size of his coffee farm. It was at this point Luis approached his local town’s Specialty Coffee Association. They were willing to pay 15% above the C-price, not enough to truly reward Luis for the extra effort required to produce specialty grade coffee but enough to sustain Luis and drive him to explore this avenue of the industry further. As a result, in 2012 he planted 5,000 Gesha trees and after waiting an arduous three years for the trees to bear fruit, Luis was converted.

In 2015, Luis decided to embark on the mission to convert his entire farm to exotic coffee varieties. Now, more than five years since that decision, Luis’s farm Finca Villa Betulia is a beacon for specialty coffee production in Acevedo, Huila. On his farms you will find all sorts of exotic varieties including Red Gesha, Tabi, Red Bourbon, Yellow Bourbon, Java, Sidra, Striped Bourbon, Chilli Bourbon, Caturra, Typica, Maragogype, Pacamara, Marageisha, Pink Bourbon, Papayo, Caturron, Liberica, Variedad Colombia, Castillo, Red Leaf, Red Bourbon, Dwarf Gesha, Pink Gesha, Yellow Gesha, Wush Wush, Dwarf Yellow Bourbon, Mokka and Maracaturra.

Luis has worked to improve his processing methods for high-end micro-lots. He is now a master in many processing methods such as Extended Fermentation, Honeys and Naturals.

This is Sidra through the lens of precision processing.

Expressive. Structured. Long-lasting.

Rare coffees. Fresh harvest. Limited lots. Available briefly.