Last updated: 2026-09-16T22:19:07.543Z

Arquivado · Já não está disponível

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/father-coffee/diego-samuel-bermudez-pineapple-yeast-pink-bourbon/reviews)

**Processo:** [Anaeróbico](https://www.coffeelist.co/pt/insights/processing-method/anaerobic)

,

[Choque térmico](https://www.coffeelist.co/pt/insights/processing-method/thermal%20shock)

**Região:** [El Tambo (Cauca), Colômbia 🇨🇴](https://www.coffeelist.co/pt/insights/region/a9473423-4112-4c64-b52c-e2f59d581013)

**Variedade:** [Rosa Bourbon](https://www.coffeelist.co/pt/insights/variety/pink-bourbon)

**Altitude:** ~1930 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> Diego just doesn't stop! The experimentation at Finca El Paraiso continues. Our latest release from one of coffees most exciting producers involves his signature techniques, but with a fermentation driven by yeast isolates derived from pineapple. We usually refer to Diego's coffees as hyperprocessed, and the explanation of the process below will make it apparent why. But the tl;dr version is that Diego and his team are masters of intentional processing to target distinct flavour profiles full of character. If you want to know how he gets there, below is a bit of an attempt to explain it: To start, whole cherry is floated for immatures in water with a high ozone content to reduce microbial load on the fruit. It's then rested for a 48hr oxidation. Following this the cherry is pulped and seeds are subjected to a 48hr anaerobic fermentation in stainless steel tanks at 19ºC. This fermentation is driven by an inoculation of saccharomyces yeast isolates derived from pineapples. Once complete the coffee is dropped into 40ºC water then 12ºC water for a thermic shock wash designed to lock in secondary aromas developed during fermentation. Then, to mitigate the ups and downs of variable climatic conditions parchment is dried in three stages over 34hrs inside a purpose-built system developed by Diego that constantly recirculates low humidity air at a stable temperature. Look out for big sweetness, huge brightness, and lush juiciness in the cup, led by notes of orange, apricot, with violet florals and the gentle spiciness of ginger beer. NB: this is a 250g pack from our Special Release range. - Farm: El Paraiso, Villa Esperanza - Region: El Tambo, Cauca - Score: 88.5 - Variety: Pink Bourbon - Altitude: 1930masl - Process: Depulped coffee undergoes a 48hr anaerobic fermentation at 19°C driven by yeast isolates from pineapple before thermic shock washing & a 3 stage controlled drying Tasting Notes - Cupping Notes: So sweet, so bright, so juicy. Orange & peach, violets & ginger beer. - Brew Notes: Sweet, crisp, apricot filters. Lush orange rind & cherry espressos. Burnt butter capps.

Original em inglês.

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# Diego Samuel Bermudez Pineapple Yeast Pink Bourbon

Já não está disponível

## Perfil

### Características de sabor

**Corpo:** 38/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 76/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 70/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 85/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Damasco

Cereja

Laranja

Pêssego

Violeta

Raspas de laranja

Cerveja de gengibre

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