Welcome to our exceptional coffee with a one-of-a-kind flavour that will leave your taste buds craving for more, a Pink Bourbon lot H-08 from Finca Elpariso at Elpariso farm in Colombia is produced by Diego Bermudez.
 
Try our delicious coffee today and experience the perfect balance of unique flavours and expert craftsmanship.
 
Flavour Profile:
With notes of rum raisin ice cream and a cherry aroma with subtle hints of baking spices, this coffee truly stands out from the rest. You'll experience a medium+ body and pleasant apple acidity with a great sweetness that reminds us of indulging in a freshly baked cinnamon and apple crumble pie.
The aroma of cinnamon elevates this coffee's already impressive flavour profile, with added depth from the highly intense sweetness from the fermentation process which is a controlled process that brings out the exquisite taste of rum and raisin without being too alcoholic.
 
Process:
 Pink Bourbon coffee beans were processed using a combination of methods. Initially, they underwent aerobic fermentation for 60 hours inside a pressurized tank. Then, anaerobic fermentation took place for 36 hours in mucilage at a low temperature of 18°C, with the addition of Leuconostoc bacteria. After this, the thermal shock was administered to the beans, followed by 29 hours of drying using the Enigma dryer - a circular drying system. The drying process ensured that the coffee beans reached a final humidity level of 10%.
It is important to note that while certain flavour compounds are present in the coffee, they are not artificially added. Instead, they are intentionally formed during the fermentation process using existing compounds.
 
Coffee Information
Origin:  Colombia
Region: Cauca, Piendamó, Tunía
Farm: El Paraiso
Producer: Diego Samuel Bermúdez Tapia
Fermentation Washed Thermal Shock
Variety: Chiroso 
Altitude: 1930m
 
 
About Producer
Diego Bermudez is a pioneering farmer who approaches innovation purely scientifically. He was among the first farmers in Colombia to experiment with fermentation processes, utilizing various microorganisms and yeasts. Diego has developed over 10 reproducible protocols or recipes, allowing him to produce his highly sought-after flavour profiles on demand. 
A strict regimen of almost industrial-style processing is the foundation of Diego's success, where cleanliness and a controlled environment are paramount. All cherries thoroughly wash with filtered water to remove any microorganisms on the skins. Next, Diego introduces his own carefully crafted recipes of microorganisms into the fermentation process, based on a thorough organic compound analysis of the cherry contents. He then closely monitors fermentation levels through temperature, PH, pressure, and other environmental variables.