Not every coffee variety has a discovery story. Bernardina does. Discovered in 2012 by Café Pacas agronomist Ruperto Bernardino Merche, Bernardina was first identified after he noticed a handful of coffee trees unlike any other on a Café Pacas farm. The variety was later named in his honour and, to this day, is grown exclusively by the Pacas family, making it one of specialty coffee’s rarest cultivars.

Floral, peachy and beautifully delicate. A coffee with remarkable depth — and the kind of complexity that rewards slowing down. This lot comes from the Pacas family’s historic Santa Juana farm and is naturally processed. Delicate and clean, yet beautifully weighty, with a layered complexity. The acidity has the structure of an elegant, aged white Rhône, while a buttery, almost barrel-like richness brings an oily texture and generous body. Lilac, orange blossom and honey fill the aromatics, followed by a long, peachy and floral finish — luscious, lingering and quietly luxurious.