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Colombia Finca La Granja

Green Grapes, Berry Yoghurt, Chocolate

 

This coffee is grown by Luis Aldana at Finca La Granja

This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 14 hours (anaerobic) under water, afterwards placed on raised beds for 25 days until ideal moisture content was achieved.

The San Bernardo varietal is a natural mutation of Typica originated in Guatemala, it is a very rare varietal to come across in Columbia farms. Trees are even smaller than Caturra or Castillo and not resistant to leaf rust. Yield is low, and the cup profile is quite unique, complex with florals, spices and a medium body

 

Roaster’s Notes: 

This is a continuation of our current obsession with uncommon varietals and how they will taste. This varietal reminds us of a Pink Bourbon but just not as delicate and produces a little more robust cup with chocolate undertones – a little more forgiving in brewing. This chocolate base gets enhanced further with the anaerobic processing used here

 

Area: Gaitania, Tolima
Process: Anaerobic Natural
Varietal: San Bernardo
Altitude: 1700-1800m

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