COTM 37 (Diego Bermudez | Thermal Shock Tropical Yeast Pink Bourbon

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.

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