Pink Bourbon coffee from Finca El Paraiso in Cauca, Colombia, grown at 1960 meters elevation by producer Samuel Diego Bermudez. Processed through thermal shock and two-stage fermentation—48 hours whole cherry fermentation followed by 36 hours pulped fermentation with tropical yeast, then thermal shock washed. The coffee exhibits prominent peach, rhubarb, and sakura notes with a creamy body and prolonged acidity.
Hydrangea Coffee Roasters is a specialty roastery based in Berkeley, California, focused on light, fruit forward coffees produced through modern fermentation and experimental processing techniques. The lineup emphasizes terroir, showcasing how region, climate, and varietal interact with processing to shape flavor. New releases rotate regularly, featuring single origin lots with detailed tasting notes and processing information for each offering. The roastery's approach rewards adventurous palates drawn to the intersection of agricultural science and cup quality.
![[Rested] Pink Bourbon - Peach - Finca El Paraiso](https://cdn.thewaytocoffee.com/UflSH043AM10SNfKiO7qlQRiwHhYtZQIN8gzQORNsb0/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b425752a0c2.27929576.webp)
![[Rested] Pink Bourbon - Peach - Finca El Paraiso](https://cdn.thewaytocoffee.com/oWbKyZPKYLw8zWYdPzvolkN_MsrbdwfolMh2QDcJYCU/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b425752a0c2.27929576.webp)
