Hydrangea - Pink Bourbon 'Peach', Finca El Paraiso
Colombia — Diego Samuel Bermúdez Finca El Paraíso Pink Bourbon "Peach" (Thermal Shock + Two Stage Fermentation)
Tastes Like — 🍑 Peach Gokuri • 🌿 Rhubarb • 🌸 Sakura
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Pink Bourbon
- Process: Thermal Shock + Two Stage Fermentation
- Altitude: 1960 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
This Pink Bourbon lot is the result of double-stage fermentation—first 48 hours whole cherry, then 36 hours pulped with tropical yeast. Finished with a thermal shock wash, the coffee is dried carefully to retain vibrant fruit notes.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His commitment to precision and innovation has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee.
At 1960 metres above sea level in Cauca, El Paraíso provides the ideal environment for Diego's experimental approach, combining exceptional terroir with meticulous processing control to create distinctive and dynamic coffee profiles.
THE PROCESS
The Thermal Shock + Two Stage Fermentation process at Finca El Paraíso involves:
- 🍒 First Stage Fermentation — 48 hours whole cherry fermentation
- 🔧 De-Pulping — Mechanical removal after initial fermentation
- 🧪 Second Stage Fermentation — 36 hours pulped with tropical yeast
- ❄️ Thermal Shock Wash — Temperature differential washing
- ☀️ Careful Drying — Dried carefully to retain vibrant fruit notes
This innovative double-stage fermentation with thermal shock finishing creates dynamic, fruit-forward profiles with clean, creamy structure.
THE CUP
Peach Gokuri, rhubarb, and sakura, framed by a creamy body and prolonged acidity. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure. The result of Diego Samuel Bermúdez's innovative double-stage fermentation and thermal shock process at Finca El Paraíso.
Flavour Notes
- 🍑 Peach Gokuri
- 🌿 Rhubarb
- 🌸 Sakura
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Colombia — Diego Samuel Bermúdez Finca El Paraíso Pink Bourbon "Peach" (Thermal Shock + Two Stage Fermentation)
Tastes Like — 🍑 Peach Gokuri • 🌿 Rhubarb • 🌸 Sakura
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Pink Bourbon
- Process: Thermal Shock + Two Stage Fermentation
- Altitude: 1960 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
This Pink Bourbon lot is the result of double-stage fermentation—first 48 hours whole cherry, then 36 hours pulped with tropical yeast. Finished with a thermal shock wash, the coffee is dried carefully to retain vibrant fruit notes.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His commitment to precision and innovation has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee.
At 1960 metres above sea level in Cauca, El Paraíso provides the ideal environment for Diego's experimental approach, combining exceptional terroir with meticulous processing control to create distinctive and dynamic coffee profiles.
THE PROCESS
The Thermal Shock + Two Stage Fermentation process at Finca El Paraíso involves:
- 🍒 First Stage Fermentation — 48 hours whole cherry fermentation
- 🔧 De-Pulping — Mechanical removal after initial fermentation
- 🧪 Second Stage Fermentation — 36 hours pulped with tropical yeast
- ❄️ Thermal Shock Wash — Temperature differential washing
- ☀️ Careful Drying — Dried carefully to retain vibrant fruit notes
This innovative double-stage fermentation with thermal shock finishing creates dynamic, fruit-forward profiles with clean, creamy structure.
THE CUP
Peach Gokuri, rhubarb, and sakura, framed by a creamy body and prolonged acidity. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure. The result of Diego Samuel Bermúdez's innovative double-stage fermentation and thermal shock process at Finca El Paraíso.
Flavour Notes
- 🍑 Peach Gokuri
- 🌿 Rhubarb
- 🌸 Sakura
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Original: $44.88
-65%$44.88
$15.71Description
Colombia — Diego Samuel Bermúdez Finca El Paraíso Pink Bourbon "Peach" (Thermal Shock + Two Stage Fermentation)
Tastes Like — 🍑 Peach Gokuri • 🌿 Rhubarb • 🌸 Sakura
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Pink Bourbon
- Process: Thermal Shock + Two Stage Fermentation
- Altitude: 1960 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
This Pink Bourbon lot is the result of double-stage fermentation—first 48 hours whole cherry, then 36 hours pulped with tropical yeast. Finished with a thermal shock wash, the coffee is dried carefully to retain vibrant fruit notes.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His commitment to precision and innovation has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee.
At 1960 metres above sea level in Cauca, El Paraíso provides the ideal environment for Diego's experimental approach, combining exceptional terroir with meticulous processing control to create distinctive and dynamic coffee profiles.
THE PROCESS
The Thermal Shock + Two Stage Fermentation process at Finca El Paraíso involves:
- 🍒 First Stage Fermentation — 48 hours whole cherry fermentation
- 🔧 De-Pulping — Mechanical removal after initial fermentation
- 🧪 Second Stage Fermentation — 36 hours pulped with tropical yeast
- ❄️ Thermal Shock Wash — Temperature differential washing
- ☀️ Careful Drying — Dried carefully to retain vibrant fruit notes
This innovative double-stage fermentation with thermal shock finishing creates dynamic, fruit-forward profiles with clean, creamy structure.
THE CUP
Peach Gokuri, rhubarb, and sakura, framed by a creamy body and prolonged acidity. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure. The result of Diego Samuel Bermúdez's innovative double-stage fermentation and thermal shock process at Finca El Paraíso.
Flavour Notes
- 🍑 Peach Gokuri
- 🌿 Rhubarb
- 🌸 Sakura
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
