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Colombia l Javier Rubio l Carbonic Maceration Process



Gaitania Tolima


El Libano, Javier Rubio


1600 - 1650 MASL


Natural San Bernardo CM


Carbonic Maceration Process

On Filter: White Wine, Green fresh grapes, Strawberry yogurt, Vanilla and Lime finish


One of the most expensive coffee we have bought so far, comparable to geisha. 

This coffee is comparable to batches that uses barrel process, or are anaerobic and geishas. Fit for daily consumption, it gives off a wine taste that includes green grapes. You won't find these flavors very much in Geisha. Compared to Anaerobic or Carbonic Maceration, it is milder in terms of rum versus wine and more well balanced in terms of sweetness, body and depth of flavor. It is also cheaper than Anaerobic. For folks who enjoy pinot noir, this coffee will taste similar. 

Produced by Javier Rubio and his brother Hector of the Tres Rayas Coffee Cooperative. 

For this micro lot, cherries were strictly picked with the same level of ripeness, exposed to the dry extended anaerobic fermentation of 48 hours by adding CO2. They are dried in parabolic beds to reach ideal moisture content. 

Javier Rubio farm is 5.5 hectares, growing15 different types of native trees and looking after the preservation of animals in the region. 

This micro lot is 100% San Bernardo, a natural dwark mutation of Typica that took place in Guatemala.

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