El Paraiso Pink Bourbon Peach

Pink Bourbon – Finca El Paraiso

Peach • Peach Yogurt • Vanilla Cream

An expressive and dynamic Pink Bourbon from Finca El Paraiso, grown by Samuel Diego Bermudez in Cauca, Colombia. This coffee showcases stunning clarity, layered complexity, and a creamy depth that shifts beautifully depending on your brewing approach.

Tasting Notes

Peach, Peach Yogurt, Vanilla Cream

Juicy, floral, and sweet—with a silky, dessert-like texture.

Producer Details

• Origin: El Paraiso, Cauca, Colombia

• Producer: Samuel Diego Bermudez

• Farm: Finca El Paraiso

• Variety: Pink Bourbon

• Elevation: 1,930 MASL

• Process: Thermal Shock + Two-Stage Fermentation

Processing

This coffee undergoes a detailed, multi-phase fermentation process:

1. Whole cherry washing

2. 42-hour aerobic fermentation (open tank)

3. 72-hour anaerobic fermentation (sealed tank)

4. Pulped and control dried for 26 hours

5. Final thermal shock treatment to lock in flavor precursors

This is the same post-harvest protocol used to win the US Barista Championship 2023, showcasing the potential of this unique variety and method.

Brew Behavior

This coffee responds beautifully to different water profiles and brewing styles:

• With one water recipe, expect a juicy, floral profile—peach, florals, and syrupy acidity.

• With another, it becomes lush and creamy, evoking peach yogurt and vanilla cream.

Explore both sides with our recommended brew guides.

Import into BeanConqueror

Pink Bourbon – Finca El Paraiso

Peach • Peach Yogurt • Vanilla Cream

An expressive and dynamic Pink Bourbon from Finca El Paraiso, grown by Samuel Diego Bermudez in Cauca, Colombia. This coffee showcases stunning clarity, layered complexity, and a creamy depth that shifts beautifully depending on your brewing approach.

Tasting Notes

Peach, Peach Yogurt, Vanilla Cream

Juicy, floral, and sweet—with a silky, dessert-like texture.

Producer Details

• Origin: El Paraiso, Cauca, Colombia

• Producer: Samuel Diego Bermudez

• Farm: Finca El Paraiso

• Variety: Pink Bourbon

• Elevation: 1,930 MASL

• Process: Thermal Shock + Two-Stage Fermentation

Processing

This coffee undergoes a detailed, multi-phase fermentation process:

1. Whole cherry washing

2. 42-hour aerobic fermentation (open tank)

3. 72-hour anaerobic fermentation (sealed tank)

4. Pulped and control dried for 26 hours

5. Final thermal shock treatment to lock in flavor precursors

This is the same post-harvest protocol used to win the US Barista Championship 2023, showcasing the potential of this unique variety and method.

Brew Behavior

This coffee responds beautifully to different water profiles and brewing styles:

• With one water recipe, expect a juicy, floral profile—peach, florals, and syrupy acidity.

• With another, it becomes lush and creamy, evoking peach yogurt and vanilla cream.

Explore both sides with our recommended brew guides.

Import into BeanConqueror