Adaiber Peña Natural, Colombia

We're really excited about this coffee here at Lost Horizon! The varietal, San Bernardo is new to us and showcases a delightful florality, fruit forward sweetness and zippy acidity.

Process
Natural

Varietals
San Bernardo

Altitude
1650 - 1700 m.a.s.l.

Tasting notes
Lime - Strawberry Laces - Lavender

SCA Cupping Score
88

 

 

The San Bernardo coffee variety, originally known as Pache in Guatemala, is a hidden gem in the world of specialty coffee, celebrated for its rarity, unique cup profile, and fascinating origins. This variety is a natural mutation of the Typica lineage, one of the oldest and most revered coffee varieties in the world. Originating in Guatemala, where it was first discovered in 1949 San Bernardo has found a niche in Colombia. Its distinct characteristics and exceptional quality have made it a prized discovery for coffee professionals and enthusiasts alike. Only a handful of farms cultivate this variety due to its low yield and high susceptibility to leaf rust and other diseases. These factors make San Bernardo a challenging and high cost coffee to maintain. However, Colombian farmers who have successfully managed to grow this variety have gained significant popularity and recognition in the specialty coffee industry. Their dedication and expertise have brought this rare coffee to the forefront, showcasing its unique potential.

Despite its challenges, San Bernardo is highly valued for its exceptional cup profile. It offers a complex and nuanced flavour experience, often featuring delicate floral notes, hints of spice, and a medium body. This unique combination of flavours makes it a standout in the world of specialty coffee, appealing to those who seek something truly distinctive.

 

Adaiber along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at El Arrayan farm, where the sorting team hand sorts and floats them to remove any low density, underripe, or defective cherries. Afterwards, cherries are exposed to 45 hour aerobic fermentation. This controlled fermentation carried by Adaiber follows a strict protocol. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, delicate, and deeply connected to its origin. Once the fermentation stage is completed, the cherries are transferred to parabolic dryers. Here, they are spread evenly in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over fermentation or mold
The drying process can take between 10 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full bodied.

 

 

 

The carbon footprint from this coffee's journey has been offset twice.
This includes boiling your kettle to brew it.

The packaging is biodegradable and recyclable.

Delivery is free.

One love.