Last updated: 2026-09-18T04:21:41.728Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/proud-mary-coffee/el-salvador-los-bellotos-bernardina-anaerobic-honey-sunset-filter-100g/reviews)

**Traitement:** [Process miel](https://www.coffeelist.co/fr/insights/processing-method/honey)

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[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

**Région:** [Apaneca-Ilamatepec, Salvador 🇸🇻](https://www.coffeelist.co/fr/insights/region/84e47465-14ba-4478-8e71-b0e55631720c)

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[Santa Ana, Salvador 🇸🇻](https://www.coffeelist.co/fr/insights/region/19a3b8b1-1c6f-4aa5-9791-239a21a54bf2)

**Variété:** [Bernardina](https://www.coffeelist.co/fr/insights/variety/bernardina)

**Altitude:** 1438-1800 m alt.

**Recommandé pour:** Filtre

## Ce que dit la marque

> Region: Apaneca-Ilamatepec Mountain Range, Santa Ana Elevation: 1438-1800 masl About: The super rare Bernardina variety was first discovered in 2008 on Finca Los Bellotos by farm manager Ruperto Bernardino Merche, from which it gets its name. He noticed five distinct trees from which the fruit tasted and smelt different, giving notes of peach, papaya, and mango. After genetic testing, it turns out the trees were originally from the Agaro region in Ethiopia, had somehow made it to El Salvador in the 1930s, and survived undiscovered until the present day. This coffee is from those original five trees! Specially produced for Proud Mary this lot was processed via the anaerobic honey sunset method, a special process refined over several years of experimentation. Whole coffee cherries are fermented in barrels without oxygen in a temperature-controlled environment. Afterwards, they are laid out on raised beds to dry. This process greatly enhances flavour complexity and creates a silky mouthfeel. Region: Apaneca-Ilamatepec Mountain Range, Santa Ana Elevation: 1438-1800 masl About: The super rare Bernardina variety was first discovered in 2008 on Finca Los Bellotos by farm manager Ruperto Bernardino Merche, from which it gets its name. He noticed five distinct trees from which the fruit tasted and smelt different, giving notes of peach, papaya, and mango. After genetic testing, it turns out the trees were originally from the Agaro region in Ethiopia, had somehow made it to El Salvador in the 1930s, and survived undiscovered until the present day. This coffee is from those original five trees! Specially produced for Proud Mary this lot was processed via the anaerobic honey sunset method, a special process refined over several years of experimentation. Whole coffee cherries are fermented in barrels without oxygen in a temperature-controlled environment. Afterwards, they are laid out on raised beds to dry. This process greatly enhances flavour complexity and creates a silky mouthfeel.

Original en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/proud-mary-coffee/el-salvador-los-bellotos-bernardina-anaerobic-honey-sunset-filter-100g/releases)

[PROUD MARY COFFEE · AU](https://www.coffeelist.co/fr/b/proud-mary-coffee)

# El Salvador | Los Bellotos | Bernardina | Anaerobic Honey Sunset | Filter | 100g

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/el-salvador-los-bellotos-bernardina-anaerobic-honey-sunset-filter-100g)

## Profil

### Caractéristiques gustatives

**Corps:** 58/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 42/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 71/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 35/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire à moyenne — 3/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Chocolat

Figue sèche

Miel

Jasmin

Soyeux

Citron doux

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[Tout voir](https://www.coffeelist.co/fr/b/proud-mary-coffee)