Candy Blast coffee: co-fermented with watermelon

HISTORY:

High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers cultivating some of the region’s most exceptional beans. Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.

PROCESS DESCRIPTION:

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are fermented for five days with dried, ground watermelon, which imparts a refreshing sweetness. Fresh watermelon is also added during fermentation, introducing subtle citrus notes that complement the sweet flavors. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.