Farm: El Libano
Region: Gaitania, Tolima
Varietal/Species: San Bernardo
Process: Natural Anaerobic Fermentation
Roast Profile: Light
Flavors: Wine, Grape & Honey
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.
This coffee was carefully handpicked in order to use only the ripest cherries. The cherries are then fermented for 14 hours underwater ( anaerobic ). After this initial anaerobic fermentation, the cherries are then laid out to dry on raised beds for 25 days until the ideal moisture content is achieved.
Best Consumed: 5-20 days post-roast date
This coffee is great for filter brew methods. Our favorites are Kalita Wave, Aeropress or Clever Dripper. For filter, 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!