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Description
September- Golden Hour - Diego Bermudez Pink Bourbon 250gRoasted 10 21 Variety: Pink Bourbon Country: Colombia Region: Cauca, Colombia Process: Advanced Anaerobic Washed with Thermal Shock Altitude: 1930 MASL Producer: Diego Bermudez Farm: Finca El Paraiso Roast Level: Light In the cup We taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red
Roasted 10/21
- Variety: Pink Bourbon
- Country: Colombia
- Region: Cauca, Colombia
- Process: Advanced Anaerobic Washed with Thermal Shock
- Altitude: 1930 MASL
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Roast Level: Light
In the cup
We taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red and yellow.
About The Producer
El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.
Processing
Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water. Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.
Variety
Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal.
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