Diego Bermudez Bioreactor Fermented Ozone Washed Pink Bourbon 250gr
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Amount of coffee
Each bag of specialty coffee contains 250 grams of whole beans.
Each box of competition style coffee contains 100 grams divided into 2 x 50 grams of whole beans.
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.
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.
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We've had the pleasure of working with Diego Bermudez for a few years, and we're thrilled to announce the addition of one of the most floral coffees ever to our Specialty lineup
Today we're releasing a bioreactor anaerobic fermented and ozone water washed thermal shock Pink Bourbon, a variety that has quickly become a fan favorite throughout the year, not only for us at the roastery but also for our clients around the globe. With its intense, clean, and sparkling characteristics, this coffee fits our current lineup of coffee perfectly and will be a great coffee to include both in our specialty coffee subscription and to our wholesale list.
The coffee is a double anaerobic bioreactor fermented and washed in ozonated water Pink Bourbon from the El Paraiso farm in Cauca, Colombia. Grown at an altitude of 1920 meters above sea level in an area of just 4 ½ hectares, this coffee has a unique flavor profile that includes notes of tropical fruits and floral aromas.
Taste description: The most floral coffee we've had. A complex cup of tropical fruit that reminds us of pineapple, melon, passion fruit and a floral, sparkling long finish.
Amount: Our specialty coffee bags come in 250 grams of whole beans roasted with filter brewing in mind. We roast, pack, and ship on demand, ensuring maximum freshness for our customers.
The process: Diego Samuel Bermudez Tapia's approach to coffee production is characterized by innovation and the use of technology to enhance the quality of the coffee beans. The process he uses involves several steps aimed at achieving a unique and high-quality coffee profile.
The first step in the process is the selection of only the ripest cherries. This ensures that the coffee has the best possible flavor and aroma.
The second step involves washing the cherries with ozonated water. This process helps to remove any unwanted bacteria that may affect the quality of the coffee.
The third and fourth steps involve anaerobic fermentation in a bioreactor and pulping the cherries, respectively. This process allows for the development of unique flavors and aromas in the coffee.
The fifth step involves a second round of anaerobic fermentation in a bioreactor, which further enhances the flavors and aromas of the coffee.
The sixth step involves washing the beans with hot water and then cold water, known as thermal shock. This process helps to stop the fermentation process, seal the beans' pores, and capture as many aromas as possible.
The final step is controlled mechanical drying, which takes about 34 hours. This process involves air recirculation at a temperature of 35 degrees Celsius and a relative humidity of 25% until the beans reach a humidity level of between 10% and 11%. This step is crucial in ensuring the coffee beans are adequately dried without losing their unique flavors and aromas.
Through this process, Diego has been able to produce unique coffee profiles that have won several awards and recognition in Colombia and around the world. His commitment to environmental sustainability and the use of technology has enabled him to produce high-quality coffee while minimizing the impact on the environment.
Story: Diego Bermudez Tapia's story is a great example of how passion, perseverance, and innovation can lead to success in the business world. Starting with a small crop on his parents' farm, Diego's love for coffee growing grew, and he immersed himself in learning everything he could about it. His leadership and enthusiasm led him to implement new technologies and techniques, not only for his benefit but also for other coffee producers. Today, he manages INDESTEC SAS, a family business that focuses on the production and marketing of specialty coffee.
Through his experimentation with different coffee processes, Diego has been able to produce coffee profiles on request, tailored to the consumer's taste. He has also implemented technology that focuses on the critical factor of the coffee process, such as drying, to obtain traceability and continuous cup quality, while also being environmentally friendly.
The family business has received several awards for their exceptional work, and their commitment to innovation and sustainability is evident in their state-of-the-art facilities for processing and bulk drying specialty coffees. Diego recognizes the importance of environmental work and strives to make good use of natural resources in his business practices.
Overall, Diego Bermudez Tapia's story serves as an inspiration to entrepreneurs and business leaders, demonstrating the importance of hard work, dedication, and a willingness to innovate to achieve success.