Somewhere Coffee - Paraiso 92 Thermal Shock Pink Bourbon

Notes: Papaya, Peach Tea, Strawberry

A Pink Bourbon with a few different sides to it. Tropical and juicy up front, sweet tea-like as it cools, with a finish that keeps going.

Produced by Wilton Benitez at Granja Paraíso 92 in Cauca, this Pink Bourbon goes through a tightly controlled, two-stage fermentation using selected microorganisms. It is the kind of process Wilton has become known for: detailed, technical, and designed to get as much character from the coffee as possible.

The cherries are picked by hand and sorted by density, size, and ripeness before being sanitized with ozone and ultraviolet light. They are then briefly immersed in hot water to open the pores of the fruit before the first fermentation begins in anaerobic bioreactors.

Once that stage is complete, the cherries are pulped and moved into a second fermentation. The juices collected during the whole-cherry stage are added back into the tanks, carrying the sugars and compounds developed earlier in the process into the coffee itself. It is an impressively involved way of building sweetness, fruit character, and complexity across both stages.

A thermal shock wash brings the fermentation to a close before the coffee moves into a carefully configured drying curve: 40°C for the first 12 hours, followed by 35°C for another 24. This helps preserve the aromatics and structure developed throughout the process.

In the cup, ripe papaya brings a full tropical sweetness, followed by peach tea with soft florals and a lighter, tea-like character. Strawberry comes through in the finish, adding a bright red-fruit sweetness that sticks around after the last sip. The profile shifts as it cools, making each pass through the cup feel a little different.