Colombia El Paseo Watermelon - Co-Fermentation Washed

Colombia El Paseo Watermelon - Co-Fermentation WashedTasting Notes: Watermelon, Lime, Green Tea Region: Buesaco, Nario, Colombia Farm: El Paseo Producer: Andres Martinez Variety: 60% Pink Bourbon, 40% Castillo Process: Watermelon Co Fermentation Washed Altitude: 1,850 MASL Processing Information: The process begins with a saline density sort and cherry disinfection, followed by a 36 hour whole cherry fermentation. Coffee lixiviates collected during this stage are used to activate a specialized yeast

Tasting Notes: Watermelon, Lime, Green Tea

Region: Buesaco, Nariño, Colombia
Farm: El Paseo
Producer: Andres Martinez
Variety: 60% Pink Bourbon, 40% Castillo
Process: Watermelon Co-Fermentation Washed
Altitude: 1,850 MASL

Processing Information:

The process begins with a saline density sort and cherry disinfection, followed by a 36-hour whole-cherry fermentation. Coffee lixiviates collected during this stage are used to activate a specialized yeast inoculum, promoting a controlled and consistent fermentation environment.

After depulping, the coffee is fermented with fresh watermelon, watermelon extract, and panela syrup, creating a complex fermentation matrix that enhances fruit expression while maintaining clarity in the cup. The coffee then undergoes a 10–12 day controlled fermentation in stainless steel tanks, where pH, sugar consumption, and microbial activity are continuously monitored.

To preserve the delicate aromatic compounds developed during fermentation, the coffee is mechanically dried at temperatures below 40°C, resulting in a clean and vibrant profile with exceptional sweetness and fruit character.