Grown by Emanuel Encizo, this micro lot was carefully handpicked in order to use only the ripest cherries. The cherries were afterwards fermented for 14 hours under water and later placed on raised beds to dry for 25 days, until the ideal moisture content was achieved.
San Bernardo is a natural dwarf mutation of Typica which originated in Guatemala. It is very rare to find this varietal in Colombia. San Bernardo trees are very small, smaller than Caturra or Castillo. While the yield is low and not very resistant to leaf rust, the cup profile is incredible - very complex, with floral notes and smooth body.
Emanuel is one of the few producers Cofinet met in Colombia who is growing this varietal.