Colombia El Paraiso Peach Co-Ferment

Description

This Pink Bourbon comes from Cauca, Colombia, grown at 1,960 MASL. What's interesting about this project is the double fermentation approach. They start with 48 hours of fermentation in whole cherry before depulping and moving into another 36 hours of fermentation under pressure using Paraíso Tropical yeast along with coffee pulp extract. From there, the coffee goes through a thermal shock wash before being moved into a dehumidified drying system. This allows for better control over the drying environment while reducing unwanted oxidation. Once dried, the coffee is stabilized and stored in cool conditions before export. A pretty involved process with a lot of intention behind each stage. A very delicate co-ferment that does it hit you in the face that's why we picked this one!

Text from Luminous Coffee's listing.