COLOMBIA/COMPETITION Variety: Pink Bourbon | Process: Anaerobic, Thermal shock  | Altitude: 1700-1950 MASL | Harvest: January 2022 | Producer: Diego Samuel Bermudez, Finca El Paraiso | Region: Piendamo, Cauca Extremely peachy and floral! This is one of the most exceptional coffees we've ever tasted. Intense notes of peach go on and on, followed by a wave of delicious jasmine-like florals. Sweet, clean, and velvety, it will leave you wanting more! Behind all this is Diego Samuel, a young farmer from southern Colombia who uses precise and innovative processing techniques to generate and lock in flavour. Ripe coffee cherries are fermented under anaerobic conditions, then depulped and fermented again. The beans are washed in warm and then cold water - a process Diego calls 'Thermal Shock'. Finally they are dried, producing a competition-grade coffee that will keep you smiling all day.