Golden Hour - Diego Bermudez - Pink Bourbon
Mango, pineapples, red fruit smoothie, creamy body, sugary and long sweetness.
This coffee is a fun one! From Canadian microroaster, September is Golden Hour, a thermal shock washed processed Pink Bourbon from producer Diego Bermudez. This coffee is a fantastic introduction to experimental processing and really demonstrates how coffee processing can enhance quality. When hot, the cup is tropical forward and bursting with sweetness. The body of this coffee is creamy and there's a candy-like sweetness in the cup that will make your mouth water. Once cooled, the acidity becomes much more balanced with the sweetness becomes even more prominent. This coffee is intensely sweet and creamy and will really wow you if you've never tasted advanced processed coffees!
From September:
We taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red and yellow.
Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. 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 72 hours submerged in water. Then the coffee is pulped and de-mucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Mango, pineapples, red fruit smoothie, creamy body, sugary and long sweetness.
This coffee is a fun one! From Canadian microroaster, September is Golden Hour, a thermal shock washed processed Pink Bourbon from producer Diego Bermudez. This coffee is a fantastic introduction to experimental processing and really demonstrates how coffee processing can enhance quality. When hot, the cup is tropical forward and bursting with sweetness. The body of this coffee is creamy and there's a candy-like sweetness in the cup that will make your mouth water. Once cooled, the acidity becomes much more balanced with the sweetness becomes even more prominent. This coffee is intensely sweet and creamy and will really wow you if you've never tasted advanced processed coffees!
From September:
We taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red and yellow.
Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. 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 72 hours submerged in water. Then the coffee is pulped and de-mucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.
