Colombia El Paraiso Peach Co-Ferment

Highlights

“This Pink Bourbon grows in Cauca, Colombia, on Daniel Bermúdez's Finca El Paraíso. The lot is double-fermented: 48 hours in whole cherry, then 36 hours under pressure with Paraíso Tropical yeast and coffee pulp extract, followed by a thermal shock wash and twelve days drying in a dehumidified room at 40 °C. The cup reads Peach Donut, lychee, Calpico and sweet tea, scoring 88 points on Luminous's card. It ships as a 200 g drop bag.”