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he’s embraced scientific fermentation techniques — and the results are extraordinary
At just 22
Expect vibrant red berry flavors
Each cup is a window into the controlled chaos of microbial precision
Paradise he’s embraced scientific fermentation techniquesIf Colombia had a mad scientist of coffee, it would be Diego Bermudez. At Finca El Paraso in Cauca, hes pioneered cutting edge fermentation techniques using microbiological analysis, temperature control, and bioreactors transforming the way Colombian coffees express flavor. This Pink Bourbon is a high wire act of sweetness and florality. Processed with thermic shock where temperature shifts heighten clarity it bursts with apricot nectar, caramel
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