Colombia l Javier Rubio l Carbonic Maceration Process
Farm: El Libano
Varietal: Natural San Bernardo CM
Processing: Carbonic Maceration Process
Altitude: 1,600 to 1,650 metres above sea level
Temperature: 18-27 degrees Celsius
Owner: Javier Rubio
Town / City: Gaitania Tolima
Crop year: 2020-2021
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.
We compared this coffee amount to the barrel process, anaerobic, and geishas. We feel that this coffee is worth buying for daily consumption. Given the winey and green grapes. You won't find these flavors very much in Geisha. Compared to Anaerobic, Carbonic Maceration is milder in terms of rum vs wine and more well balanced in terms of sweetness, body, and depth of flavor. Lastly, in terms of price, it's lower than Anaerobic. If you enjoy a glass of Pinot noir, this coffee will taste similar.
Produced by Javier Rubio and his brother Hector, both members of Tres Rayas Coffee Cooperative.
For this micro-lot, cherries were strictly picking with the same level of ripeness, exposed to the dry extended anaerobic fermentation of 48 hours adding CO2 and dried in parabolic beds to ideal moisture content.
Javier Rubio farm is 5.5 hectares, he also growns 15 different types of natives trees at his farm and look after the preservation of animal in the region.
This micro lot 100% San Bernardo. This varietal is a natural dwark mutation of Typica that took place in Guatemala.