Diego Bermudez - Pink Bourbon - 200g

So floral and oh so sweet... 

Flavour Notes- Peach, Apricot, Sweet Milky Tea - Tropical Fruit

Location:  Cauca, Colombia
Producer: Diego Bermudez/Finca El Paraíso
Variety:     Pink Bourbon
Altitude:    1,600 – 1,800 m.
Process:   Double Anaerobic Thermal Shock Washed

Diego Bermudez and the team at Finca El Paraiso in Cauca Colombia are often known for their meticulous processing and inventive methods.

This is a very special Pink Bourbon variety coffee grown by coffee processing innovators Diego Bermudez and Finca El Paraiso in Piendamó, Cauca. Pink Bourbon was initially thought to be a mutation of the famed bourbon variety, but genetic testing has revealed it is a unique Ethiopian landrace. This coffee is processed using Diego’s special "TROPICAL YEAST" in an innovative multiple-phase fermentation with Thermal Shock method.

The process begins with proper harvesting of cherries at ideal maturation. The coffee is then disinfected/sterilized with ozone and transferred to cherry fermentation tanks. There the coffee goes 36 hr anaerobic fermentation. 

The coffee is depulped and the mucilage and pulp goes to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursos of aromas and flavors produced in fermentation. This culture medium is transferred to the fermentation tanks to join the coffee where they remain in contact for 12 hours under pressure. 

Then the “thermal shock” process is then carried out by subjecting the coffee to higher temperature water for a determined amount of time, then “shocking” it with cold water. This process aims to fix a greater amount of precursors and “seal” the coffee for optimal drying.

The coffee is dried using a de-humidifier to remove moisture while preventing over-oxidation, stopping any over-fermentation and preserving the coffee’s delicate characteristics.