Blue Hummingbird Betulia Double Anaerobic Honey Coffee
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Blue Hummingbird Betulia Double Anaerobic Honey Coffee
A high-scoring coffee from Luis and Yeisson Calderon’s Finca Villa Betulia in Huila, Colombia. Whole cherries ferment anaerobically for 50 hours, then are pulped and fermented another 50 hours with selected spices before ten days of sun drying. The farm’s specialty transition helped it overcome financial challenges.
The profile below separates documented product facts from brewing guidance. Any farm, cultivar, elevation, process or certification not supplied by the roaster is marked as not specified rather than inferred.
Coffee profile
| Roaster | Blue Hummingbird Coffee |
|---|---|
| Origin | Finca Villa Betulia, Huila, Colombia |
| Process | Double anaerobic honey; two 50-hour fermentations; sun dried |
| Roast | Not specified |
| Cup profile | White peach, berry, cinnamon, ginger; bright acidity |
| Lot details | Caturra, Colombia, Castillo and Red Bourbon; 1,600 m |
| Format | Whole bean and selected brew grinds; sizes shown in the selector |
Brewing guidance
For pour-over or drip, start with a 1:16 brew ratio: 20 g coffee to 320 g water. Use a medium grind and target a three-to-four-minute drawdown. Grind finer if the cup is thin or sharply under-extracted; grind coarser if the finish is drying. After degassing, adjust temperature and extraction to balance body, acidity and clarity.
Use the selected grind as a starting point and dial in for your water and brewer. A consistent burr grinder such as the Turin DF54 makes small changes repeatable. Compare home coffee grinders or browse the Specialty Coffee collection.
Frequently asked questions
What does this coffee taste like?
The documented profile is white peach, berry, cinnamon, ginger; bright acidity. Perception varies with grind, water and serving temperature.
What origin information is verified?
Finca Villa Betulia, Huila, Colombia. Other geographic details were not supplied in the source record.
What roast level is it?
Not specified. No additional roast claim has been inferred.
Which brew method is a good starting point?
Pour-over, drip or French press provides a useful starting point for dialing in.
Is flavor added?
No flavor additive claim beyond the documented spice-assisted fermentation.
Is decaf available?
Not documented
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