This coffee was grown by Javier Rubio at the farm El Libano. This coffee is harvested following strict ripeness criteria, floated and hand- sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was 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.