Natural Maragesha by Luis Aníbal Calderón

Official Coffee – Aotearoa AeroPress Championship 2025

From Villa Betulia’s volcanic slopes to Wellington’s buzzing cafés — Luis Aníbal Calderón’s experimental masterpiece meets Aotearoa’s AeroPress finest. A rare cross between Maragogype and Gesha, naturally processed and sun-dried for maximum character. This is a coffee that rewards precision, invites creativity, and brews beautifully under pressure.

Roasted on 24th July 2025 for Aotearoa AeroPress Championship 2025. Optimal aging time 14-21 days post roast for Aeropress/Pour-over. 30 Days for Espresso.

Maragesha Natural is a rare and exquisite varietal, discovered at Villa Betulia farm in 2016. It offers a luxurious cup profile with floral notes, strawberries, pink grapefruit, hibiscus, intense caramel, and subtle citrus resembling sweet lime. Grown in Huila's rich volcanic soil and sundried under controlled conditions, this coffee showcases Luis Aníbal Calderón's craftsmanship.

This exceptional coffee was highlighted by Honoka Kawashima, the Aotearoa Barista Champion of 2023, at the World Barista Championship 2024 in Busan, South Korea, earning her fourth place in the world in 2024. It is roasted to the same World Barista Championship profile by Frank Hsu of Frank’s Coffee using an infrared roaster.

This coffee is particularly benefited from a longer rest period post-roast. In WBC Busan 2024, Team used coffee that was aged 30 days for the competition routine. This ageing process helps achieve optimal taste balance and flavour clarity, particularly in the sweetness and body. For this reason, we roast coffee a set time each month so when it arrives to you it will come with some days of ageing for your immediate consumption.

Tasting Notes:

- Floral notes
- Strawberries
- Pink grapfruit
- Hibiscus
- Intense caramel
- Subtle citrus (sweet lime)
- Cacao nibs

Origin: Acevedo, Huila, Colombia

Farm and Producer: Villa Betulia by Luis Aníbal Calderón

Botanical Cultivars: Maragesha

Altitude: 1500 - 1600 m.a.s.l

Process: Natural
Soil Characteristics: Volcanic Ash
Annual Rainfall: 1700 - 2000mm
Temperature: 18-24°C

Drying Time: 240 hours (10 days)

About the Producer:
Luis Anibal Calderon, a 2nd generation coffee farmer with over 41 years of experience, owns Villa Betulia farm. Known for his dedication and innovative approach, Luis was one of the first in Huila to produce high-end microlots and master alternative processing methods. His farm is home to various exotic varietals, including Gesha, Maragesha, Tabi, Red Bourbon, Java, Sidra, and Mokka. Luis’s commitment to quality and sustainability is evident in his practices, such as planting native trees to reduce fertilizer use and improve soil health.

Honoka Kawashima’s Achievement:
Honoka Kawashima, the Aotearoa Barista Champion of 2023, secured an impressive fourth place at the World Barista Championship 2024 in Busan, South Korea. Her captivating routine, inspired by the art of origami, showcased the Maragesha’s exceptional qualities. Honoka’s performance, set to music and featuring intricate presentations, was a testament to her dedication and talent, earning her accolades on the world stage.

https://youtu.be/j3tks2CMx0E?si=JNrmrndVktfWtREG

Recommended Recipes:

Espresso: 19g in, 53g out, 25 seconds.

V60: 1:17 ratio, 90c, 4:6 Brewing Method

Aeropress:

#1 In-house recipe

Inverted brew method
15g in
16 clicks comandante c40
225g water
92 deg

50g water 40 second bloom 3 stirs
at 40s water added up to 110g
at 1.10 water added up to 225g
at 1.45 flip and push until 2:10

Aerate back and forth between 2 vessels 5 times
Best tasting temp 47deg

#2 Aotearoa Aeropress Champion Javi with her recipe!
DOSE: 18g
GRIND SIZE: medium (0.7.7 in k ultra 1zpresso grinder)
WATER TEMPERATURE: 89°C and room temperature
FILTERS: #2 aeropress filters rinsed
BREWING METHOD:
Start with the aeropress in inverted position
Place 18g of ground coffee into the chamber
Add 120gr of 89°C water
At 00:30, stir using NSEW method
At 1:00 place the cap on and expel excess air
At 1:10 flip the aeropress and press for ~30 sec
You will end up with ~92gr of coffee concentrate.
Top up with: 89°C water until 130gr total SINGL