This lot from the Colombian farm Finca El Paraiso, sourced by Hydrangea Coffee Roasters, represents the absolute pinnacle of experimental processing for filter coffee. The flavor profile of the Pink Bourbon variety offers an incredibly dynamic and fruit-forward experience, delivering a unique combination of Peach Gokuri peach juice and fresh, zesty rhubarb in the cup. This distinctly fruity note is complemented by the captivating and delicate aroma of blooming sakura cherries. Thanks to a precise roasting profile, all these layers blend into a clean, creamy texture with a long-lasting and pleasant acidity that is best savored when sipped slowly.
The beans were grown in Colombia’s renowned Cauca region at the iconic family-run Finca El Paraiso farm, which is recognized worldwide as a technological laboratory for producing coffees with an extraordinary sensory profile. Behind this lot is the talented producer Samuel Diego Bermudez, who cultivates the demanding and sought-after Pink Bourbon variety at an impressive altitude of 1,960 meters above sea level. The team at Hydrangea Coffee Roasters selected this specific micro-lot for its exceptional clarity and complexity, which perfectly represents the best of the modern Colombian specialty coffee scene.
This entire coffee lot was processed using a highly innovative two-stage fermentation method followed by a thermal shock. The whole coffee cherries first underwent controlled fermentation for 48 hours, after which they were mechanically hulled and then fermented for another 36 hours in the presence of special tropical yeasts. The entire process was immediately stabilized by a thermal shock wash, which locked the developed aromatic essences and honey-like sweetness into the beans. The coffee was then dried very slowly and carefully to preserve its vibrant fruity notes, resulting in a technically flawless and flavorfully fascinating cup brewed in a filter.