Colombia Jamie Alvarez - Natural Carbonic Maceration, San Bernado
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Banana, Mango, Pineapples
This coffee is produced by Jamie Alvarez. The coffee was picked following a strict ripeness criteria and hand sorted. Cherries were left to ferment inside plastic tanks for 42 hours adding CO2, and left to dry on raised beds below 35 degrees Celsius until ideal moisture content was 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.
This microlot is 100% San Bernado