Colombia El Paraiso Pink Bourbon - double anaerobic washed

Cup profile: 
Wild strawberry, fruit punch, rosehip, tropical, grenadine, citric acidity, vanilla finish

Key Facts: 
Diego Samuel Bermudez, El Paraiso, El Tambo, Cauca
Variety: Pink Bourbon
double anaerobic washed, 1850-2000m

About the coffee: 
We haven't had the coffees from Diego Samuel Bermudez in our program for so long (and you finished the Red Plum so quickly) - we just had to add one more right away!

Here we have a double anaerobic washed Pink Bourbon, also with Thermal Shock (more on this below) and therefore the typical El Paraiso flavor profile. Fruity, tropical, intense and with a long-lasting vanilla aftertaste; another coffee where we ran out of space on the label, it is so wonderfully complex.

About the processing:
After the cherries have been cleaned, they undergo a first anaerobic fermentation for 48 hours before being depulped and fermented anaerobically again for 36 hours, this time in special tanks under pressure and with addition of special tropical yeasts. Thermal shock (a water bath at 70 degrees) stops the fermentation process abruptly at a very specific point.

Finally, the coffee is gently dried in special dehumidifying facilities until it has reached the correct target moisture content.