Diego Burmudez

Farm: El Paraiso Location: El Tambo, Cauca, Colombia Elevation: 1900 Varietal: Pink Bourbon Process: Extended Fermentation - Washed Tasting Notes: Papaya, margarita, hibiscus Diego has dedicated the last 13 years of his life to growing coffee; gaining a deep understanding and knowledge on processing and production of high-end specialty coffee that is almost unparalleled in the unique flavor and profiles produced. The process of this profile begins with the harvest of the coffee cherries at their optimum ripeness, with a higher concentration of sugars in the mucilage. The coffee cherries are fermented for 48 hours and then depulped and fermented with tropical yeast for 36 hours, which produces fruity flavor profiles with the addition of a liquid extract from coffee pulp. Then the beans are washed, finishing the thermal shock process.