Golden Hour

A Pink Bourbon classic—bright, tropical, and endlessly sweet.

Now in its third year on the menu, this expression from Finca El Paraíso continues to define what experimental coffee can be. Golden Hour is a signature Pink Bourbon from Diego Bermúdez, known for its intense tropical sweetness, creamy texture, and vibrant fruit character. A staple at September—this coffee was a turning point in how experimental processing is understood and appreciated.

In the cup: mango, pineapple, and lychee lead the way, with a creamy, smoothie-like body and a long, sweet finish. The flavour screams tones of orange, red, and yellow—sunset in a cup.

Process

At El Paraíso, experimentation meets scientific precision. Diego Bermúdez and his team are regarded as global leaders in coffee processing methodology. Instead of traditional anaerobic tanks, El Paraíso uses custom bioreactors, tracking variables such as time, temperature, pH, sugar concentration, and microbial activity to exacting standards.

The process begins with selective harvesting at peak ripeness. Cherries are then disinfected with ozone and undergo a 72-hour anaerobic fermentation submerged in water. After pulping and demucilagination, the removed mucilage is repurposed in a pilot plant to cultivate specific microorganisms, forming a custom culture medium rich in aromatic precursors.

This culture is reintroduced during a second 36-hour fermentation, allowing precursors to bind to the seeds under controlled pressure. A thermal shock then locks in these compounds, preparing the coffee for drying. Final drying is done in a dehumidifier—a gentle method that prevents over-oxidation and helps preserve the delicate aromatic structure of the cup.

Selected by September for its clarity, innovation, and consistent brilliance. A modern classic.