This new Colombian coffee from our friends at Cofinet is one of the craziest we've ever come across. Grown by Javier Rubio on Finca El Libano, the coffee was hand picked in order to use only the ripest cherries. After harvesting it went through a 14 hour underwater anaerobic fermentation process and then set to naturally dry on raised beds for 25 days until optimal moisture content was achieved. 

The San Bernardo varietal is a natural mutation of the Typica shrub, which originated in Guatemala, and is extremely rare to come across in Colombia. Trees are even smaller than Caturra or Castillo and are not resistant to leaf rust. Even though the yield is very low, the cup profile is very unique and extremely complex. This coffee will leave you wondering what in the world did I just drink?!

Roast Profile: Light Roast

Producer: Javier Rubio

Farm: Finca El Libano

Region: Gaitania, Tolima, Colombia

Varietal: San Bernardo

Elevation: 1700 - 1800 masl

Process: Natural Anaerobic

Tasting Notes: Strawberry Yogurt, Cacao, Honey, Green Grapes, White Chocolate, Nectarine