Peng Editions #5, Colombia

We return to our infamous PENG EDITIONS with an old faithful – Diego Bermudez. Award winning, experimental and pioneering are just a few of the accolades given to this extraordinary coffee farmer.

Diego has dedicated the last 13 years of his life in his pursuit to harvest world class coffee. Producing coffees that are almost unparalleled in their unique flavour due to relentless experimentation.

THE PINK BOURBON

This time we bring you a stunning Pink Bourbon, a rare and sought after varietal. The Pink Bourbon is a hybrid of the red and yellow bourbon varietals, which is known for its complex and sweet flavour in the cup. It’s extra special as it’s also resistant to leaf rust, which could well make it the future of coffee on this planet.

As with all of Diegos coffees the level of processing is by no means simple. The Peng 5 uses a signature 5 step extended fermentation washed processing method, which couples anaerobic fermentation and thermic shock washing. Feast your eyes on its methodical precision below:

1. First phase is an anaerobic fermentation in cherry for 48 hours in tanks with
   relief valve at 18o Celsius.
2. Pulping.
3. The second phase is an anaerobic fermentation with mucilage for 96 hours at
   180 Celsius.
4. Thermic shock washed. First, washed with water at 40o Celsius and then with
   water at 12o Celsius.
5. Controlled drying for 34 hours at 35o Celsius and a relative humidity of 25%
   until reaching a grain moisture of 10% – 11%. (The drying process is made in our drying machine (eco-enigma) which works
   by condensation.)

Can you taste it?

The Pink Bourbon combined with meticulous processing has produced an exquisite coffee that boasts an array of exotic flavours from peach, elderflower, pomegranate and cream soda.

Our recommendation

As with all our most prestigious coffees we recommend drinking black (ideally using paper filter) to accentuate the complex tasting notes, but don’t be afraid to try it with milk as it still cuts nicely.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.