Finca Betel "011"
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011 is the very first coffee from Finca Betel that we ever tried, and one that has an international fan base! This coffee has one of the most intense fruit profiles we've ever cupped: Ripe, dark black berries, tropical, tart malic acidity, and very juicy.
Finca Betel is no stranger to the world-level barista competition circuit. They put out stunning quality year after year, and their coffee is highly sought after from all roasteries in the world. Producer and Educator César Andrés Ledesma Bermúdez leads Finca Betel's vision with great prowess and skill.
Region Valle del Cauca, Colombia
Altitude 1600-1800 MASL
Process Carbonic Macerated in Mucilage, followed by a second Anaerobic fermentation.
Varietal Pink Bourbon
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Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.