Anerobic: Fermented without oxygen.This coffee is allowed to ferment in water (free of oxygen) allow the naturally occurring sugars to condense and concentrate on the seeds(beans) before they are dried and shipped to us to roast. It is why it has the intense mouthfeel that it has.
Grownby Javier Rubio at FincaEl Libano. This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 14 hours (anaerobic) under water, afterwards placed on raised beds for 25 days until ideal moisture content was achieved.
San Bernardo varietal is a natural mutation of Typica originated in Guatemala, it is a very rare varietal to come across in Colombia. Trees are even smaller than Caturra or Castillo and not resistant to leaf rust. Yield is low, and the cup profile is quite unique, complex with floral notes, spices and medium body.
Varietals in this lot:
San Bernardo
Notes: Strawberry yogurt, cacao, honey, white chocolate and nectarine
