This coffee is a Pink Bourbon variety produced by Diego Bermudez at El Paraiso in Colombia. The cherries are harvested at peak ripeness and undergo a 48-hour fermentation before depulping. A tropical yeast is added to the mossto, followed by 18 hours of pressurized fermentation. A final thermal shock wash locks in clarity before drying in climate-controlled dehumidifiers. The resulting cup is lush and tropical, featuring notes of mango, papaya, and caramel sweetness.
Based in Brooklyn, New York, Superlost Coffee is a unique roastery that blends specialty coffee with art. For each new single-origin coffee they release, they commission a different artist to design the bag, creating a new piece of art for every batch. They are committed to roasting high-quality, traceable coffee while providing a platform for emerging artists.
