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The Bernardina variety is currently proprietary to the Pacas family, and has been genetically traced and verified to be an Ethiopian heirloom variety. This means that Bernardina was originally indigenous to Ethiopia, and at some point was harvested and colonized in Latin America. It was discovered by Bernard Pacas, hence the name. The variety is currently proprietary to the Pacas family farms, which makes it extremely rare.
We taste notes of Honeysuckle, Strawberry, and Tamarind Juice.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.36
Extraction: 20%We recommend a continuous pour, this variety can choke- keep an eye on the drawdown.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.47
Extraction: 21.50%
This coffee brews fast and extracts easily. We’ve found coffees that push the limits of fermentation are more soluble, leading to faster brew times and quick extractions. To slow the brew time and bring out the vibrant acidity and syrupy body of this coffee I recommend using 21g of coffee. A well extracted brew should have an intense, lingering sweetness with dynamic flavors like passionfruit, dark chocolate, strawberry liqueur, and florals.
Dose: 21g
Ratio: 1:17
Grind: Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.47
Extraction: 20.65%
The Finca Hawaii Mokka tasted best at a finer than neutral grind size to achieve a densely sweet cup with a full body and crisp malic acidity.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:07
TDS: 1.35
Extraction: 20%
Patio Bonito dialed similarly to other our other recent Colombian coffees (like San Pedro and Aruzi). The final cup should be bright and sweet like tamarind and blackberry with floral aromatics.
