Maria Pacas belonging to the fourth generation of the Pacas family said those words about the Bernardina variety: “When we bought Finca Los Bellottos, farm manager Ruperto Bernardino noticed that some coffee plants looked different from others. When we tasted these particular fruits, we were amazed by their sweetness and by the notes of peach, papaya and mango. Ruperto was right: 2013 was the first time when we isolated and processed the fruits of these plants, obtaining a unique coffee. I still remember the night they arrived from Finca Los Bellottos: only half a sack, but the scent was so heady that everyone came closer to savor the aroma. Our laboratory assigned a score of 90 SCAA points to this coffee, recognizing a sweet, elegant, citric taste, in which there were notes of mandarin, ginger and lemon tea. In light of these results, we decided to perform a DNA analysis to determine the variety of this coffee. We discovered that this type had never been identified before. We decided to call it Bernardina, in honor of Ruperto Bernardino, the one who first shown interest in it."