Santa Juana Bernardina 

Since 1927, the Pacas family has been the proud owner of Finca Santa Juana, a coffee estate nestled in the picturesque Apaneca-Ilamatepec mountains. This lush expanse of land is dedicated to cultivating the Bourbon and Bernardina coffee varieties. In 2012, while working on the farm, Ruperto Bernardino Merche, the farm manager, noticed peculiar trees bearing distinct and complex-flavored fruit. Although his observations were dismissed by the previous owners, the Pacas family recognized the potential of these trees and embarked on a journey to uncover their true nature. After careful analysis, it was revealed that the mysterious trees were not related to any documented coffee varity, marking the discovery of a new and extraordinary varietal.The beans from this particular batch of the Bernardina variety underwent a natural processing method. The process begins with the careful hand-picking of coffee cherries on the farm. Following the harvest, any cherries that are underripe, dry, or green are meticulously removed through a sorting process. Subsequently, the coffee cherries are transported to the Vivagua mill, where they skip the de-pulping stage and are instead immediately spread out on raised shade beds for drying.