Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Peach Gokuri, Rhubarb, Sakura

Origin: El Paraiso, Cauca, Colombia

Variety: Pink Bourbon

Producer: Samuel Diego Bermudez

Elevation: 1960 masl

Process: Thermal Shock + Two Stage Fermentation

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.

In the cup, expect 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.

Text from Hydrangea Coffee Roasters' listing.