Colombia - Jamie Alvarez, San Bernardo Natural CM

Cupping Notes: Orange, citrus, rose petals and watermelon

For this microlot, cherries were strictly picked with the same level of ripeness, they are then fermented for 48 hours with pulp on, adding CO2, later pulped and dry fermented for 30 hours. Subsequently they are washed and placed on raised beds until ideal moisture is achieved.

San Bernardo varietal is a natural mutation of Typica 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 quite unique, complex with floral notes, spices, and a medium body

Altitude: 1,700 - 1,850 masl

Farmer: Jamie Alverez

Farm: El Carrisca

Process: Natural Carbonic Maceration

Varietal: San Bernando