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Origin: Colombia
Region: Huila, Narino
Farm/Producer: Abadier Pena
Altitude: 1550-1750masl
Varietal: San Bernando
Process: Natural
Harvest: 2024/2025
Importer: Cofinet
Cupping Score: 87.25
FOB(£)/Vol: £18.00 / 35kg
Roasted for Espresso & Filter
We taste: Sable Grapes, Lime & Orange Wine
The Story
Adabier Pena is a new producer for me at Swan Song. His coffee really stood out on a recent cupping I did of various coffees across Huila at HQ, where I was looking for a juicy and fruity, naturally processed Colombian. What really drew me to this coffee was that his lot was a San Bernardo varietal. It’s a natural mutation of Typica, originating in Guatemala. It is very rare to come across this varietal in Colombia. The yield is low, and the cup profile is unique, complex with floral and spices and a medium body. Roasted lightly with very little Development time and a Delta rise to end temp after the first crack. Espresso - it’s been given a 20% longer development time and a slightly higher end temperature to better suit an espresso method.
Origin: Colombia
Region: Huila, Narino
Farm/Producer: Abadier Pena
Altitude: 1550-1750masl
Varietal: San Bernando
Process: Natural
Harvest: 2024/2025
Importer: Cofinet
Cupping Score: 87.25
FOB(£)/Vol: £18.00 / 35kg
Roasted for Espresso & Filter
We taste: Sable Grapes, Lime & Orange Wine
The Story
Adabier Pena is a new producer for me at Swan Song. His coffee really stood out on a recent cupping I did of various coffees across Huila at HQ, where I was looking for a juicy and fruity, naturally processed Colombian. What really drew me to this coffee was that his lot was a San Bernardo varietal. It’s a natural mutation of Typica, originating in Guatemala. It is very rare to come across this varietal in Colombia. The yield is low, and the cup profile is unique, complex with floral and spices and a medium body. Roasted lightly with very little Development time and a Delta rise to end temp after the first crack. Espresso - it’s been given a 20% longer development time and a slightly higher end temperature to better suit an espresso method.
