Roastery: Rozali Coffee
Country of origin: Colombia
Process type: Natural Anaerobic
Taste: Chocolate, Grapes, Strawberry Yoghurt, Cacao
Variety: San Bernardo
Grind: Whole Bean
Package size, g: 150
Preparation recommendation: Filter coffee
Outstanding coffee. Expect an explosion of strawberry yogurt, grape, cacao, and milk chocolate finished.
This coffee is of the San Bernardo variety, a natural dwarf mutation of Typica originated in Guatemala aka Pache. It is very rare to find this variety in Colombia. The San Bernardo’s tree is smaller than Caturra and Castillo, has a lower yield, and is not resistant to leaf rust. However, the cup profile is outstanding. It has complex floral notes, spice, honey, chocolate, and grape.
This coffee is processed as an anaerobic fermented natural process coffee to give its unique sweetness. The process begins by carefully hand picking the ripe cherries. Then fermented them underwater for 14 hours (anaerobic fermentation). The last step is to dry the cherries on raised beds for 25 days until they reach 10.5% moisture content.
Enjoy your Emanuel Encizo.