Diego Bermudez Pink Bourbon MG Thermal Shock Grind Type:Pour Over then pulped within 6-8 hours

then pulped within 6-8 hours from picking and floated to select only the ripest and highest quality cherries

700 meters above sea level

• Depulped and fermented another 96 hours anaerobically with 20% of the first fermentation musto

Altitude:    1

During this time the coffee cherries are constantly turned throughout the day to ensure even drying

Diego Bermudez Pink Bourbon MG Thermal Shock Grind Type:Pour Over then pulped within 6-8 hoursThis is an very special Pink Bourbon variety coffee grown by coffee processing innovators Diego Bermudez and Finca El Paraiso in Piendam, Cauca. Pink Bourbon was initially thought to be a mutation of the famed bourbon variety, but genetic testing has revealed it is a unique Ethiopian landrace. This coffee is processed using Diegos special "TROPICAL YEAST" in an innovative multiple phase fermentation with Thermal Shock method. El Paraiso's description