At Villa Betulia farm in Colombia's renowned Huila region, Luis Anibal Calderon cultivates the rare Caturron varietal—a natural mutation of Caturra first discovered in Acevedo. This unique varietal offers both practical benefits (leaf rust resistance and high yield) and an extraordinary cup profile that wasn't fully recognized until 2016 when Cofinet, collaborating with local producers, identified its distinctive quality potential.

What truly sets this coffee apart is the meticulous three-stage fermentation process. The carefully harvested cherries first undergo 24 hours of aerobic fermentation, developing foundational complexity. Next, they're sealed in GrainPro bags for 50 hours with added CO2, maintaining temperatures below 22°C—a controlled anaerobic environment that develops the distinctive fruit character. Finally, the cherries are dried on raised beds at temperatures below 35°C until reaching the perfect moisture content.

This careful cultivation in volcanic ash soil at elevations between 1500-1600 meters, combined with Luis Anibal's innovative processing approach, results in a coffee that represents both the unique terroir of Huila and the forward-thinking spirit of Colombia's specialty coffee movement. Each cup tells the story of careful cultivation, innovative processing, and the remarkable potential of this rare coffee varietal.