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Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee
Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee
Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee
Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee

Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon

Regular price
$36.00
Regular price
Sale price
$36.00
Shipping calculated at checkout.
Roast Style and Weight

    4 for 3

    Buy any 4 bags or boxes of coffee and get one of them for free!

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesales section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

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    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee Diego Bermudez Bioreactor Fermented Thermal Shock Washed Pink Bourbon - Standout Coffee

    Product Details

    We welcome back the legend Diego Samuel Bermudez with his new coffee - a Washed Pink Bourbon, a product of passion, innovation, and environmental consciousness.

    Sourced from the picturesque region of Cauca in Piendamo, Colombia, this coffee originates from the renowned El Paraiso farm, nestled at an impressive altitude of 1920 meters above sea level within 4 ½ hectares of lush landscapes adorned with native trees.

    Taste description:  A complex cup of tropical fruit that reminds us of pineapple, melon, passion fruit and a floral, sparkling long finish your cup of coffee an incredible explosion of flavors.

    Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness. These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

    Meet the farmer: Diego Samuel Bermudez Tapia, a Bolivar Cauca native and a professional in Agricultural Business Administration, spearheads the family-owned El Paraiso farm. What began as a personal endeavor on his parents' land has evolved into a testament to teamwork, family unity, and unwavering perseverance. Diego's leadership and enthusiastic spirit have propelled the farm to new heights, making it a paradigm of excellence in coffee growing.

    The Variety: This washed Pink Bourbon undergoes a carefully orchestrated process, marked by color selection, ozone-treated washing, anaerobic fermentation, and controlled mechanical drying. The cherries are subjected to a series of steps, including a unique thermal shock during washing, designed to capture the maximum aroma while halting the fermentation process.

    With each step expertly crafted, this Washed Pink Bourbon from Diego Samuel Bermudez represents a harmonious blend of tradition and innovation, offering a sensory journey that captures the essence of Colombia's rich coffee heritage.

    You need to try this astonishing coffee, a result of Diego's passion and commitment —a coffee that transcends boundaries and defines excellence.

     

     

    PROCESS DETAILS:

    1. Color Selection of cherries 95% Ripe

    • Initial sorting to ensure optimal ripeness, with 95% of cherries meeting the ripe criterion.

    2. Ozonated water wash with ultraviolet light cleaning

    • Cherries undergo a thorough washing process with ozonated water, previously purified using ultraviolet light to eliminate unwanted bacteria.

    3. Anaerobic fermentation in bioreactor (48 Hours at 18°C)

    • Implementation of an anaerobic process within a bioreactor for 48 hours, maintaining a controlled temperature of 18°C.

    4. Pulping of cherries

    • Separation of the beans from the cherries through the pulping process.

    5. Secondanaerobic fermentation in bioreactor (48 Hours at 21°C)

    • Subsequent anaerobic fermentation of the beans in a bioreactor, lasting 48 hours at a controlled temperature of 21°C.

    6. Hot and cold water wash (40°C and 12°C)

    • Beans undergo a dual washing process: hot water at 40°C eliminates unwanted microorganisms and expands the molecular structure, followed by a cold water wash at 12°C (thermal shock) to cease fermentation, seal the beans' pores, and capture maximum aromas.

    7. Controlled mechanical drying (34 Hours at 35°C, 25% Relative Humidity)

    • Utilization of controlled mechanical drying over 34 hours, incorporating air recirculation at 35°C and maintaining a relative humidity of 25%. The process continues until the grains reach a humidity level between 10% and 11%.