Diego Bermudez Pink Bourbon MG Thermal Shock

This is an 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.

El Paraiso's description is below:

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.

This coffee is has tropical fruit-like sweetness and with notes of mango, papaya, meyer lemon, peach and tea-like herbality to make it a very complex coffee to experience. The body is silky with a lingering aftertaste.

Location:  Cauca, Colombia
Producer: Diego Bermudez and team Finca El

Paraíso
Variety:     Pink Bourbon
Altitude:    1,600 – 1,800 m.
Process:   Double Anaerobic Proprietary Tropical Yeast Fermentation Washed