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Process: Washed Thermal Shock
Impressions: Candy Cane, Cinnamon, Cardamom, Chocolate
Producer: Diego Bermudez 
Variety: Pink Bourbon  
Altitude: 1930 MASL 
Region: Cauca 
Country: Colombia 
Farm: El Paraiso 
Roast Level: Medium-Light
250g

This past summer Kyle was cupping and tasting many coffees to select some for our` menu, this one instantly screamed "Christmas". This is a Christmas coffee that actually tastes and smells like Christmas. In the cup we get lots of candy cane, cinnamon, cardamom, and chocolate. We think this is an incredible espresso, a very unique filter brew and the most incredible flat white. It reminds us here at September of our favourite candy cane bark. 

The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 12 hours submerged in water with Saccharomyces cerevisiae culture medium.

Then the coffee is pulped and mixed with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.

Price Transparency:
We paid Diego (INDESTEC SAS) FOT: $22.55US/KG
Our Costs Roasted: $27.13US/KG

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