San Bernardo presents a complex and layered profile, led by ripe berries and a savoury caramel sweetness. Bright blackberry notes open the cup, deepening into a rich, dark fruit character reminiscent of crème de cassis. The natural process enhances the cup’s depth, with a miso caramel undertone adding a subtle umami richness. The result is a nuanced expression of a unique varietal shaped by meticulous farming and careful fermentation. 

Producer/Region

Javier Rubio is an organically certified producer with lifelong experience in coffee cultivation. Coming from a traditional coffee growing family, he now manages his farm El Líbano alongside his brother, Hector. His farm is located in Gaitania, Tolima, between the Andean mountain range and the Magdalena River basin, where the altitude and climate slow cherry maturation, contributing to a more structured, and expressive cup profile.

After starting with more traditional varieties, he sought out to cultivate rarer varieties, such as Tabi, Geisha and San Bernardo - reflecting his progress-driven and forward thinking approach. His commitment to quality over convenience is reflected in the clarity and complexity of this lot.

Varietal

San Bernardo is a hidden gem, being a rare varietal with a unique flavour profile. Originating in Guatemala, it is a natural dwarf mutation of Typica. The trees are smaller than Caturra or Castillo, producing lower yields. It is also highly susceptible to leaf rust. These factors make San Bernardo a challenging varietal to cultivate. 

Process

Javier and his team handpicked cherries at their peak ripeness, then hand-sorted and floated them to remove underripe and low-density ones. The cherries underwent a controlled 45-hour aerobic fermentation. After this, they were transferred to parabolic dryers and spread in thin, even layers to ensure consistent airflow and sun exposure. The cherries were turned regularly and closely monitored throughout drying to maintain uniform drying - a process that takes between 10 to 15 days to reach the ideal moisture content.

Producer: Javier Rubio

Origin: Tolima, Colombia

Altitude: 1,570 - 1650 msl

Varietal: San Bernardo

Processing: Natural

Brew: V60 / Filter