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Watermelon Candy, Colombia
Tasting notes: Irish Cream, Chocolate & Spices
Process: Watermelon Co-Fermentation Washed Process
Producer: Sebastian Ramirez
Farm: Finca El Placer
Variety: Caturra
Alt: 1800 m.a.s.l.
Sebastian Ramirez’s watermelon co ferment is here, and we could not be more excited to share this offering with you all! Sebastian takes this lot of Caturra and anaerobically ferments the coffee for around 120 hours at 65*F with carbon dioxide injections into the fermentation tanks. After this fermentation, the coffee is depulped and then directly back to a second fermentation with dehydrated watermelon and extracted glucose. After this second fermentation, Sebastian is taking this lot and washing it then drying it for a handful of days on open patios until moisture content is met. This process gives the coffee a funky, sour watermelon candy experience that is great for the upcoming summer season!
Watermelon Candy, Colombia
Tasting notes: Irish Cream, Chocolate & Spices
Process: Watermelon Co-Fermentation Washed Process
Producer: Sebastian Ramirez
Farm: Finca El Placer
Variety: Caturra
Alt: 1800 m.a.s.l.
Sebastian Ramirez’s watermelon co ferment is here, and we could not be more excited to share this offering with you all! Sebastian takes this lot of Caturra and anaerobically ferments the coffee for around 120 hours at 65*F with carbon dioxide injections into the fermentation tanks. After this fermentation, the coffee is depulped and then directly back to a second fermentation with dehydrated watermelon and extracted glucose. After this second fermentation, Sebastian is taking this lot and washing it then drying it for a handful of days on open patios until moisture content is met. This process gives the coffee a funky, sour watermelon candy experience that is great for the upcoming summer season!