Country: Colombia
Farm: El Libano
Region: Gaitania, Tolima
Varietal/Species: San Bernardo
Process: Natural Carbonic Maceration
Roast Profile: Filter
Flavors: Strawberry, Chocolate & Grape
Javier Rubio is a producer born in the municipality of Gaitania, Tolima. All his family has been coffee growers for as long as he can remember. Javier worked in the fields until he was 15 years old and about 10 years ago he brought his own farm, El Libano. There he began growing Caturra, however over time he decided to plant other varieties such as Yellow Bourbon and San Bernardo, He is currently very happy with the production of the San Bernardo and the cup profile because unlike the Typica it takes half the space to produce the same amount of cherries as a Typica tree.
San Bernardo is a mutation of Typica which occurred in Guatemala. The Trees are much shorter in stature and referenced as a dwarf variety of Typica. It takes much longer for them to grow and produce. As a relative to Typica, the flavor profile is very floral and complex, and sadly the plant itself is quite sensitive to leaf rust.
The fermentation takes place in a carbon dioxide-rich environment, created by placing coffee into sealed barrels and introducing C02 to displace oxygen. This in itself is a step further than the low oxygen Anaerobic fermentation (which can be done with natural or pulped / washed cherry) The result is a coffee that is rich in complex flavours as there is nowhere for the flavors or aromas to escape due to the sealed nature of the fermentation cycle. To avoid generating alcohol, fermentation is purposely kept to low temperatures.
Roast Info:
Best Consumed: 5-20 days post-roast date
We recommend 6-7g of ground coffee for every 100ml (1:16 or 1:17) of water at approx 96c. Use your kitchen scales you’ll love it!