* Due to the extremely limited availability of this coffee, please note we will be roasting weekly on Wednesdays. This may add a small delay to online orders. *

FARM: Diego Samuel Bermudez, Finca El Paraiso
REGION: El Tambo, Cauca, Colombia
ALTITUDE: 1700 MASL
VARIETAL: Pink Bourbon
PROCESS: B-40 Thermal Shock, Anaerobic Fermentation

The leading top notes come from ground breaking producer Diego Bermudez. For this coffee, after the cherries are depulped, the anaerobic fermentation phase is started and lasts 48 hours. At this point yeast is added, and thermal shock occurs while washing the coffee where secondary aromas are fixed in the coffee.

FARM: Felipe Arcila, Jardines del Edén
REGION: Pijao, Quindio, Colombia
ALTITUDE: 1700 - 1900 MASL
VARIETAL: Pink Bourbon
PROCESS: Honey, Wine Yeast and Peach

Enveloping the palette is Felipe Arcilla's extraordinary peach fermented coffee. The cherries were exposed to dry anaerobic fermentation period of 72 hours with peaches and wine yeast added during fermentation. This micro-lot is 100% Pink Bourbon, a varietal currently under research in order to determine its origin.

FARM: Rafael Vinhal, Recanto, Estrela
REGION: Minas Gerrais, Cerrado Mineiro, Brazil
ALTITUDE: 960 - 1040 MASL
VARIETAL: Red Catuai
PROCESS: Washed Fermented

Lastly, on the base and mids is Rafael Vinhal's delicious Red Catuai. The coffee cherries are fermented aerobically for 48 hours, before being washed with cold water - thermal shock - to immediately stop the fermentation process. Cherries are depulped and fermented again anaerobically with water for 179 hours This all goes towards producing a stand out coffee with very unique aromas and flavours.