*We roast every Tuesday. All orders placed before Monday 12:00pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country - Colombia
Region - Gaitania
Producer/s - Jaime Alvarez
Washing Station - On the farm
Processing - Lactic Natural (90 hours)
Varietal/s - 100% San Bernardo
Altitude - 1750-1850 MASL
Harvest - Sept 2021
Flavour Notes - strawberry yogurt, cacao nibs, tangerine, and
caramel
This coffee was exposed to a dry aerobic fermentation for 24 hours
and later placed inside grain pro bags for 90 hours maintaining a
temperature below 22 C. In this environment, bacteria feed on
carbohydrates and sugars from the mucilage leading to a higher
concentration of lactic acid. Later placed on raised beds until 11%
moisture content is achieved.
San Bernardo varietal is a natural mutation of Typica that 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. The yield is low, and the cup profile is unique,
complex with floral notes, spices, and a medium body.
Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out: 60 grams beverage weight output
Time: Contact time of 26+ seconds
Filter Recipe: 1:16.5 ratio
In: 20 grams dry coffee
Out: 330 grams brewing water
Time: 2:45-3:15 minutes
