Diego Bermudez Pink Bourbon, MG

Sensory Notes:
Yellow Fruits, Orange zest, Fruit salad 

Altitude:
1960 m.a.s.l.

Process:
Double Anaerobic with Paraíso Tropical Yeast

Technique:
Thermal Shock

Acidity Type:
Lactic

Body:
Creamy

About the Process:
The coffee varieties descended from Bourbon are initially a mutation of the Typica variety. Bourbon then gave rise to other varieties such as the Cockatiel and the recently developed Pink Bourbon, which has shown great potential for producing unique and exotic flavors.

The process begins with the harvest of coffee cherries at the peak of maturation, with a higher concentration of sugars in the mucilage. The cherries undergo fermentation for 48 hours before being pulped and fermented with tropical yeast and coffee pulp liquid extract for an additional 36 hours under pressure, creating a fruity flavor profile.

Following fermentation, the coffee is dried in a dehumidifier to control moisture levels. This preserves the coffee's delicate notes while preventing over-oxidation and halting the metabolic processes that could lead to over-fermentation.