COLOMBIA | Javier Rubio | San Bernardo | Anaerobic Natural

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk chocolate, cherry, rum, & violet Farm: El Líbano Varietal: San Bernardo Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Relationship Since: 2021 Recipes: Espresso: 1:2.5 | Filter: 1:17 About: Javier's family have been coffee producers for as long as he can remember. Coffee is in his blood. Since he was 15, he worked on his family's farm, until about 10 years ago when he bought his own, El Líbano. He began growing CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., a high yielding commercially viable varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., but decided to try his hand at growing the more exotic varieties, Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and San Bernardo. This very special micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. is San Bernardo, a dwarf mutation of TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. which is an old heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. variety known for its exceptionally good cup quality. San Bernardo combined with anaerobic natural processing has created a very complex and loud coffee. This one is sure to impress the wild coffee connoisseur. Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: placed by 8.00am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.00am then your coffee will be roasted the following business day - Monday.