- Variety: Pink Bourbon - Country: Colombia - Region: El Tambo, Cauca - Process: Advanced Symbiotic Processing - Altitude: 1650 - 1750 MASL - Producer: Diego Bermudez - Farm: Villa Esperanza - Roast Level: Light In the cup We taste intense sweetness of pink Starburst candies, pink cotton candy, lemonade, jasmine florals and blood orange. This coffee is also reminiscent of watermelon candies and raw sugar. It has a silky body and a long sweet finish. Clean Funky Terroir Experimental About The Producer Diego is an absolute genius when it comes to methodology in coffee processing. He is well known for his advanced anaerobic washing and thermal shock processing techniques. This symbiotic processing is a new experimentation that is taking him, and the Hachi Coffee Project, to new heights. Processing This coffee is a biochemical interface between Pink Bourbon and Geisha varieties. Diego sacrifices a full batch of Geisha to create a highly concentrated aromatic bio medium. The Geisha batch undergoes extended enzymatic and yeast driven fermentation. It then acts as a liquid carrier of flavour precursors, acids, and microbial metabolites. After a standard washing process, Pink Bourbon parchment-encased seeds are immersed in the Geisha solution. This solution infuses the Pink Bourbon seeds with floral and stone fruit compounds to create a layered, sweet profile. Variety The elaborate processing of this coffee uses both Geisha and Pink Bourbon. Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal. Geisha is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas. In this coffee, Geisha is solely used as a concentrated bio medium to enhance the flavours of the Pink Bourbon coffee. Direct $109.99 USD/KG We Paid $136.48 USD/KG We've been working with Diego Bermudez for years now, but this is our first time featuring a coffee from the Hachi Coffee Project. Diego's told us, "this is the best Pink Bourbon I've ever produced". We had to purchase it. While this is high praise, we do think this Pink Bourbon is exceptionally produced, including the sacrifice of a full Geisha lot to create a highly concentrated aromatic bio medium to aid in fermentation of this coffee. This is an extra-light variant of our Hachi Kaizen offering.

- Variety: Pink Bourbon - Country: Colombia - Region: El Tambo, Cauca - Process: Advanced Symbiotic Processing - Altitude: 1650 - 1750 MASL - Producer: Diego Bermudez - Farm: Villa Esperanza - Roast Level: Light In the cup We taste intense sweetness of pink Starburst candies, pink cotton candy, lemonade, jasmine florals and blood orange. This coffee is also reminiscent of watermelon candies and raw sugar. It has a silky body and a long sweet finish. Clean Funky Terroir Experimental About The Producer Diego is an absolute genius when it comes to methodology in coffee processing. He is well known for his advanced anaerobic washing and thermal shock processing techniques. This symbiotic processing is a new experimentation that is taking him, and the Hachi Coffee Project, to new heights. Processing This coffee is a biochemical interface between Pink Bourbon and Geisha varieties. Diego sacrifices a full batch of Geisha to create a highly concentrated aromatic bio medium. The Geisha batch undergoes extended enzymatic and yeast driven fermentation. It then acts as a liquid carrier of flavour precursors, acids, and microbial metabolites. After a standard washing process, Pink Bourbon parchment-encased seeds are immersed in the Geisha solution. This solution infuses the Pink Bourbon seeds with floral and stone fruit compounds to create a layered, sweet profile. Variety The elaborate processing of this coffee uses both Geisha and Pink Bourbon. Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal. Geisha is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas. In this coffee, Geisha is solely used as a concentrated bio medium to enhance the flavours of the Pink Bourbon coffee. Direct $109.99 USD/KG We Paid $136.48 USD/KG We've been working with Diego Bermudez for years now, but this is our first time featuring a coffee from the Hachi Coffee Project. Diego's told us, "this is the best Pink Bourbon I've ever produced". We had to purchase it. While this is high praise, we do think this Pink Bourbon is exceptionally produced, including the sacrifice of a full Geisha lot to create a highly concentrated aromatic bio medium to aid in fermentation of this coffee. This is an extra-light variant of our Hachi Kaizen offering.