Watermelon

This coffee is not trying to act normal.

Watermelon is the first release from our Co Ferment series, a lineup built around expressive coffees, experimental processing, and full transparency about what went into the cup.

This lot is 60% Pink Bourbon and 40% Castillo, grown by Andrés Martínez at El Paseo in Buesaco, Colombia.

Its unmistakable watermelon character comes from an intentionally designed fermentation. After an initial whole cherry fermentation, the coffee is depulped and fermented with an activated brewer’s yeast culture made using the coffee’s own juices. Fresh watermelon, watermelon extract, and panela syrup are then added directly to the fermentation.

So yes, the watermelon is part of the process. We think that distinction matters.

In the cup, expect watermelon candy, ripe melon, tropical fruit, and a juicy sweetness that stays bright and refreshing. It drinks beautifully hot, but over ice is where this one really shines.

This is not your everyday cup.

This is Watermelon.

What does Watermelon Co Ferment mean?

Simply put, ingredients are added during fermentation to help shape the final flavour of the coffee.

For this lot, Andrés uses both fresh watermelon and watermelon extract. When I spoke with him about the process, he made a good point: fresh watermelon is actually quite subtle on its own. Much of what we experience as watermelon comes from its sweetness, aroma, and juiciness.

Using fresh fruit alone does not necessarily mean the coffee will clearly taste like that fruit. The same can happen with strawberry and other fruits. The fresh watermelon contributes to the fermentation, while the extract helps create a more recognizable and expressive watermelon profile.

Nothing hidden. Nothing dressed up as a naturally occurring tasting note. It is an intentionally processed coffee designed to taste this way.

How it’s made

36 hour whole cherry fermentation
The cherries are cleaned, density sorted, and fermented whole for 36 hours. Natural coffee juices are collected during this stage.

Yeast culture
Brewer’s yeast is activated using those collected coffee juices before being introduced back into the coffee.

Watermelon co fermentation
After depulping, the coffee is fermented with the yeast culture, 10 kg of fresh watermelon, 500 g of watermelon extract, and a 10 kg panela syrup base.

Extended fermentation
The coffee ferments for another 10 to 12 days in stainless steel tanks. Andrés monitors pH, sugar consumption, and microbial activity throughout the process.

Low temperature drying
The coffee is mechanically dried at a maximum of 40°C to protect the aromatics developed during fermentation.