KNIFE Coffee | Pink Bourbon Thermal Shock - Colombia

KNIFE Coffee — Cut Through the Ordinary.

Meet KNIFE Coffee, our first signature coffees — crafted in collaboration with our good friends at September Coffee in Ottawa, Ontario. We’ve teamed up to bring you small-batch coffee that’s as intentional and precise as the knives we stand behind.

Each lot is sourced from dedicated farmers and producers, then roasted by September to highlight clean sweetness, layered clarity, and a finish that lingers — never bitter, always honest.

It’s coffee for early mornings in the kitchen, slow afternoons at home, or that quiet moment before service starts. Nothing too fancy — just good beans, good roasting, and good people behind it.

Sharp, balanced, and true — just like a good knife.

KNIFE Coffee. Sharp, balanced, and true — just like a good knife.

Golden Hour

This is our third year of working with Finca El Paraiso. Golden Hour is an intensely sweet and creamy Pink Bourbon with a familiar Diego Bermudez profile that is tropical, bright and sweet like candy— a staple to our menu and a coffee that transformed our opinion on the complexities and beauty of experimental coffee processing.

In the cup we taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red and yellow.

Diego Bermudez

El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.

Process

Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water. Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.