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.
Cupping Notes: STRAWBERRY CREAM, HONEY, WHITE CHOCOLATE, & NECTARINE