Luís Anibal Calderón
Luís Anibal Calderón
Some coffees make you stop mid-sip and wonder what else you've been missing in life (but in a good way). This is one of them.
We're celebrating with a special anniversary coffee from Luis Aníbal Calderón, grown at Finca Betulia in Acevedo, Huila. Naturally processed Castillo, roasted light, and packed with enough character to make a pretty compelling case for slowing down and enjoying your coffee.
The Luxardo cherry hits first. Rich, sweet, and just a little tart. Brown sugar and dark chocolate settle in underneath, bringing a deep, almost confectionary sweetness. Give it a minute, and the dried rose petals show up fashionably late… and end up being the life of the party. There's a wonderfully boozy acidity running through the whole thing, too, keeping every sip interesting from start to finish.
Complex without being complicated. Celebratory without even trying. As the French say in Spanish, it's muy especial.
What We Taste: Marasca Cherry • Dark Chocolate • Brown Sugar • Rose
Process: Natural
Origin: Huila, Colombia
NOTE: This coffee is sold whole-bean only. We recommend grinding just before brewing for best results.
Maybe that name doesn't ring a bell (probably because that's a lot of letters that aren't usually next to each other), but if you've ever been to a coffee shop, you'll recognize their sound. Warm, groovy, and completely unhurried. Mordechai is the kind of record that makes whatever you're doing feel more intentional — which is exactly the energy this Colombia deserves.
Put it on. Pour the coffee. Let both of them do their thing.