Diego Samuel Bermudez Pineapple Yeast Pink Bourbon

About This Coffee

A Pink Bourbon coffee from Finca El Paraiso by producer Diego Samuel Bermudez in Cauca, Colombia. This hyperprocessed Special Release undergoes a multi-stage experimental process: whole cherry is ozone-washed and oxidized for 48hrs, then pulped and anaerobically fermented for 48hrs in stainless steel tanks at 19°C with pineapple-derived saccharomyces yeast isolates. A thermic shock wash (40°C then 12°C) locks in secondary aromas, followed by 34hr mechanical drying at stable low humidity. Flavor notes include orange, apricot, violet florals, and ginger beer spiciness.

Origin

Cauca (Colombia)

Flavor Notes

Orange, Violet, Ginger Beer

Roast Level

Light

Processing

Anaerobic Fermentation, Thermal-Shock Washed

Typology

Arabica

Pink Bourbon

Buy from Roaster

Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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