Pink Bourbon - Peach - Finca El Paraiso

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  70
• Funky
  40

Tastes Like: Peach Gokuri, Rhubarb, Sakura Origin: El Paraiso, Cauca, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Producer: Samuel Diego Bermudez Elevation: 1960 masl Process: Thermal ShockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. + 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 bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and prolonged acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure.