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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

Lot: 3-0037004582

Crop year: 2020-2021

Score: 93

 

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.