Luis Anibal Calderon

Thousands of heirloom coffee varieties grow naturally throughout Ethiopia. Rather than referring to a single cultivar, "heirloom" describes a diverse collection of coffee plants that have evolved over centuries, shaped by Ethiopia's unique microclimates with minimal human intervention. Seeds from one of these Ethiopian heirloom varieties eventually found their way to Huila, Colombia, where they have adapted to an entirely new environment.

Luis Aníbal Calderón recognised the potential of this remarkable variety and spent years cultivating it while carefully observing how it responded to the conditions of his farm. The result is a coffee with extraordinary character. The elongated shape of the cherries from this lot suggests the variety has continued to evolve through natural mutation, further distinguishing it from its Ethiopian origins. We've proudly featured Luis Aníbal's coffees for many years, but this marks the first time we've released his Ethiopian Heirloom, known locally as "Yirgacheffe".

This lot is selectively hand-picked and meticulously sorted before undergoing a 45-hour aerobic fermentation. It is then transferred to a greenhouse drying area on the roof of Luis' home, where it dries slowly over 20–25 days. Careful turning and even distribution throughout the drying process ensure a consistent result while preventing over-fermentation or mould development. The extended drying period contributes to the coffee's exceptional sweetness, clarity and layered complexity.

A remarkably complex coffee. Ripe papaya and tropical fruit lead the way, before delicate purple florals and soft vanilla emerge as the coffee cools, revealing its Ethiopian heritage.

An expressive tropical cup with vibrant complexity and a beautifully wild character