Paraiso

We’re thrilled to partner with Diego, his family, producing some of the most innovative and sustainable coffees in the world. Their dedication to quality and precision, combined with their passion for coffee, shines through in every cup. This is the first of many coffees we’re excited to showcase from Diego and his team.

Process: Double Anaerobic with Paraiso Tropical Yeast. The coffee cherries are harvested at peak ripeness and fermented for 48 hours. After pulping, they undergo a 36-hour fermentation with tropical yeast, enhancing the fruity profile. The coffee is then carefully dried in a dehumidifier to preserve delicate flavors.

Why this coffee stands out: This Pink Bourbon from Diego pushes the boundaries of what's possible with meticulous care and creative processing, showcasing an exciting range of flavors.

In the Cup: This coffee evolves beautifully from hot to cold. When hot, expect notes of lychee and hibiscus with bright acidity. As it cools, the flavor transitions to cooked peach and grapefruit with a smooth, anaerobic mouthfeel. Once cold, the coffee becomes incredibly sweet, resembling simple syrup and sparkling watermelon, while maintaining its peachy undertones.

We can’t wait to share this unique coffee with you. Cheers!