Origin: Cauca, Colombia
Producer: Samuel Diego Bermudez
Process: Thermal Shock + Two-Stage Fermentation
Varietal: Pink Bourbon
Altitude: 1,930 masl
Tasting Notes: peach, peach yogurt, vanilla cream

This coffee is a snapshot of place — grown at 1,930 masl on Finca El Paraiso in Cauca, where high elevation meets meticulous processing. Producer Samuel Diego Bermudez crafted this expressive Pink Bourbon using a precision-driven thermal shock method and a two-stage fermentation, yielding a cup with stunning clarity and a creamy, dessert-like texture.

We’ve roasted it ultra-light to let the nuances shine. Expect peach, peach yogurt, and vanilla cream, with a silky body and floral lift that shifts beautifully across brews.

Explore both sides with our recommended brew guides.

Import into BeanConqueror