ANDINO (250g)

Terroir: Santuario

Farm: Alto Bonito, Jorge Eliécer Gómes

Drying process: sundried

The Andes Cordillera is a long mountain range that crosses South America from Chile to Venezuela. In Colombia, the Andes split into three branches that traverse the central and western regions of the country. One of the highest points of the Colombian western Andes lies in the state of Risaralda, which is known for its enormous biodiversity and unique ecosystems - The Tatamá National Park. Besides the iconic Paramo, high peaks, and multiple species of exotic birds and plant species - many of them yet to be described, Tatamá is also an ideal terroir for Coffea plants. The San Benito farm is located in the Tatamá area. Managed by Don Jorge Gomez, a second-generation coffee grower in his family, this 10-hectare farm is the home of crops that produce around 500 kg of coffee per harvest. In San Benito, the Gomez family grows a variety called San Bernardo. This name is deemed to have originated from Wush Wush seeds that were introduced by the local priest (Bernardo) back in the 80s. Andino is a washed coffee that undergoes a 24-hour fermentation process in small container batches at room temperature (around 20ºC). Our roasting profile highlights its long and pleasant acidity with notes of nectarine and a balanced sweet body.

To uncover the optimal flavour profile of San bernardo and savour its notes, we recommend exploring the following brewing methods