Diego Bermudez (Finca El Paraiso)

Description

COTM 37

Batch 1 of 2: Roasted 3/18 (sold out 3/25)

Batch 2 of 2: Roasted 3/25 (sold out 3/30)

Funk: Medium

Recommended Rest: 3-4 weeks

Roasted by: Craig Deahl

Featuring:

Diego Bermudez of El Paraiso

Diego Bermudez continues to push the boundaries of Colombian coffee through precision fermentation and advanced thermal shock processing, this time showcasing the rare Pink Bourbon varietal.

Cherries are harvested at peak ripeness for maximum sugar concentration, then fermented for 48 hours before depulping. A tropical yeast is added to the mossto, the juice runoff from the coffee cherry that appeared after the beginning stages of fermentation. It all goes into pressurized fermentation tanks for 18 hours. A final thermal shock wash halts fermentation and locks in clarity before careful drying in climate controlled dehumidifiers.

The result is a lush, tropical forward cup bursting with mango, papaya, and caramel sweetness.

--

Coffee Of The Moment features a new microlot coffee with a unique story. These are hyper limited releases that can sell out entirely in as little as a day or as long as 3 weeks. Once the batch sells out it's gone for good. Subscribe to get a new rare and unique coffee to your door every single month! This is coffee for the curious.

Text from Superlost's listing.