Ship from: NJ

Position: INSTORE

The Royal NY Line Up
0 Boxes Available
Log in to view pricing
SOURCED FROM
Huila, Colombia
PRODUCER
Villabetulia
Luis Anibal Calderon
ELEVATION
1550 to 1550 meters
VARIETALS
Bourbon
PROCESS
Honey, Raised Beds
HARVEST
October - January
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

Villabetulia is a 20-hectare coffee farm located 1550 meters above sea level in Acevedo, Colombia ...
READ MORE
IN THE CUP
ROAST ANALYSIS
An anaerobic honey process with pleasant notes of lime, raspberry and molasses sparkled on the cupping table as I planned out my approach for a production roast of this coffee on our Diedrich IR-5 ...
READ MORE
BREW ANALYSIS
Balanced, clean and sweet ...
READ MORE
ABOUT

Villabetulia is a 20-hectare coffee farm located 1550 meters above sea level in Acevedo, Colombia. The owner, Luis Anibal Calderon bought the farm 20 years ago from three separate owners to form his Villabetulia. Today Villabetula is a family business. Luis’ wife, sons and brother-in-law all work closely together with him on the farm.

Luis is passionate about producing the best specialty coffee and experimenting with different processing methods and varietals to achieve this. This lot from Villabetulia is anaerobic. For this process they placed the ripe cherry in tanks with no water for 4 days. After that they depulp the cherry and spread it on raised beds for a day. Finally they put the bean on silos to dry for 4-5 days.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    High


CUPPING NOTES
Cupping Notes
Kiwi
Cupping Notes
Lime
Cupping Notes
Raspberry
Cupping Notes
Strawberry

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:25
    First Crack
    9:09
    Roast Duration
    12:03
    Development Time
    2:54
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
An anaerobic honey process with pleasant notes of lime, raspberry and molasses sparkled on the cupping table as I planned out my approach for a production roast of this coffee on our Diedrich IR-5. In my experience honey processed coffees need a little more development but also taking into consideration this is an anaerobic I decided to keep development under three minutes in duration and see how it performed on the cupping table. I charged at a lower temperature following suit with how I approach an anaerobic process coffee. Color change took place later then expected and began light and smooth then switched to a more aggressive and gradual change in color. Yellowing felt like it happened in an instant and then began browning at a more gradual pace. Approaching first crack the coffee took on a lot of color and appeared dark in the trier. For preparation of hitting first crack I began to dial back my heat application. I gradually reduced the heat down to 35% before reaching first crack and based on the rate of rise and momentum I decided to leave the heat at 35% rather then bring it down to 25%. First crack was slightly louder and more aggressive than my previous experiences with an anaerobic process coffee although I was careful with my heat application and had good momentum once the coffee hit the development phase. As I moved through the development phase of the roast aromas of cherry cola and raspberry were present. I developed the coffee for 2:54 and had a duration of 12:03.


  • RNY Coffee Dark Brew Style
    Chemex
    Coffee : Water Ratio
    1:17
    Grind Size
    EK-43 #10
    Total Brew Time
    4:00
BREW ANALYSIS
Balanced, clean and sweet. Integrated and juicy throughout. A light, pleasant body with a mouthcoating texture finish.