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Javier Rubio Carbonic Maceration - Filter Roast
Javier Rubio Carbonic Maceration - Filter Roast

Javier Rubio Carbonic Maceration - Filter Roast

TASTING NOTES

Rosewater
Strawberry
Chocolate

COUNTRY - Colombia
REGION - Gaitania, Tolima
ALTITUDE - 1650 M.A.S.L
VARIETAL - San Bernardo
PROCESSING METHOD - Carbonic Maceration 
Javier Rubio is a producer born in the municipality of Gaitania, Tolima.
All his family has been coffee growers for as long as he can remember. Javier worked in the fields until he was 15 years old and about 10 years ago he brought his own farm, El Libano. There he began growing Caturra, however over time he decided to plant other varieties such as Yellow Bourbon and San Bernardo.
San Bernardo is a mutation of Typica which occurred originally in Guatemala. The Trees are much shorter in stature and referenced as a dwarf variety of Typica. It takes much longer for them to grow and produce. As a relative to Typica, the flavor profile is very floral and complex, and sadly the plant itself is quite sensitive to leaf rust.

COFFEE DETAILS

COUNTRY - Colombia
REGION - Gaitania, Tolima
ALTITUDE - 1650 M.A.S.L
VARIETAL - San Bernardo
PROCESSING METHOD - Carbonic Maceration 

ABOUT THIS COFFEE

Javier Rubio is a producer born in the municipality of Gaitania, Tolima.
All his family has been coffee growers for as long as he can remember. Javier worked in the fields until he was 15 years old and about 10 years ago he brought his own farm, El Libano. There he began growing Caturra, however over time he decided to plant other varieties such as Yellow Bourbon and San Bernardo.
San Bernardo is a mutation of Typica which occurred originally in Guatemala. The Trees are much shorter in stature and referenced as a dwarf variety of Typica. It takes much longer for them to grow and produce. As a relative to Typica, the flavor profile is very floral and complex, and sadly the plant itself is quite sensitive to leaf rust.

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