Colombia El Vergel Estate, caturra & colombia - Watermelon co-ferment

Sweet strawberry candy, watermelon, guava, subtle rose water. Some experimental fermentation leads to a sweet and candy-like cup, but not overwhelming in body or funk. Sometimes we see co-ferments getting very close to over-fermenty for our taste, but even the bags of green for this coffee aren't too funky. 

It's going to make excellent black coffee possible at longer ratios, and for cold brew/drip you could really stretch your ratios and squeeze this coffee for all it's fruits. 

The same goes for filter, down at 1:15 it is very sweet, but stretching to 1:17 brings more clarity.

Producers from Tolima - Huila - Caldas, processed at El Vergel Estate.

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon for five days, then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavours fully develop, delivering a balanced and distinctive profile.