Natural EF2 San Bernardo by Luis Aldana

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.

San Bernardo varietal is a natural mutation of Typica that originates 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. The yield is low, and the cup profile is quite unique, and complex with floral notes, spices, and a medium body.

We think it tastes like...  Strawberry, Raisins, Dark Chocolate, Spices

Origin: Gaitania, Tolima, Colombia

Farm and Producer:  Luis Aldana @ La Granja

Botanical Cultivars: San Bernardo

Altitude: 1800-1850 m.a.s.l

Process: Natural Extended Fermentation

Soil Characteristics: Clay loam

Annual Rainfall: 1300-1600 mm

Temperature: 16-24°C