Release No. 2 | Diego Bermudez Pink Bourbon - MG

Roasting on 04/24/26 | Shipping on 04/26/24

Only available in 150g jars

Producer: Diego Bermudez and family. 

We are thankful and honored to partner with incredible people like Diego, his family, and the entire Inc. green coffee team. They are doing some of the most cutting edge work producing world class, sustainable coffees that are processed with the utmost care and precision. Driven by their love of coffee and their commitment to world class quality, they carry themselves with tremendous humility and passion. This is the first of many coffees we will have from Diego and his team.

Origin: Colombia - Finca El Paraiso - Cauca

Varietal: Pink Bourbon

Technique:Thermal Shock

Elevation:1960 m.a.s.l.

Process: Double Anaerobic with Paraiso Tropical Yeast. The process of this profile begins with the harvesting of coffee cherries at the optimum point of maturation and with a higher concentration of sugar in the mucilage. The coffee cherries are fermented for 48 hours and then pulped and fermented with tropical yeast and coffee pulp liquid extract for 36 hours under pressure to produce a fruity flavor profile. The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee’s delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic processes to prevent over-fermentation.

Why this coffee stood out to us: For our second release, our goal is to invite you into where specialty coffee is headed. This coffee is a front runner in terms of pushing the limits of what coffee can be when it is, 1. Taken care of and 2. Creatively executed by a farmer. We have been enjoying coffees from Diego who is known for his out of the box coffee profiles/processing techniques. This Pink Bourbon - MG is one of the most dynamic coffees we have had from his farm. This coffee is vastly different from our first release which was a very delicate, terroir focused geisha varietal. Out of all the samples we have cupped in preparation for our second release, the PB-MG was the perfect expression.

 General Tasting Notes: 

• Lychee
• Cooked Peach
• Simple Syrup 
• Watermelon 
• Pink Lemonade

What to expect in the cup: On the cupping table, the PB-MG was an incredibly dynamic coffee from hot to cold. This coffee changes so much as it cools and offers many unique tasting notes. When hot, this coffee reminds us of lychee and hibiscus. It definitely has characteristics similar to a well executed washed coffee and still retains the terroir qualities of a washed Pink Bourbon varietal. Very floral heavy and bright sparkling acidity. When this coffee is warm, expect for the bright acidity of hibiscus to transition into more of a stone fruit resembling cooked peach with the lychee transitioning to more of a juicy grapefruit. This is when the anaerobic mouthfeel really comes into the forefront. Finally, when this coffee is cold, expect immense sweetness resembling simple syrup and a sparkling watermelon acidity, all the while retaining a cooked peach throughout. This coffee is so unique and we can't wait to share it with you. Cheers.