EXP027: WATERMELON

WHY THIS COFFEE?

We're big fans of Jairo Arcila, a Colombian coffee producer, processed this coffee with fresh watermelon and wine yeast to bring out extraordinary fruit flavors. The coffee is a Castillo variety (see here for more information) grown at the Santa Monica farm in Quindio, Colombia.

PROCESSING DETAILS

For this lot, only the ripest cherries were harvested. The cherries are transported to the La Pradera processing center. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining a commitment to environmentally friendly practices. 

Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, watermelon is added to the fermentation tanks. The watermelon adds its bright, tangy acidity and tropical fruitiness to the coffee, it contributes to create a lively flavor profile, Red fruits, floral, caramel, refreshing and tropical.

Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during the washed process is then treated using a green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from the processing center, ensuring an environmentally sustainable operation. Once coffees are washed, they are spread out in the elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%, which is the perfect point.

COFFEE DETAILS

Producer: Jairo Arcila

Location: Quindío, Colombia from the Santa Monica farm

Varietal: Castillo

Processing: Watermelon co-ferment (honey processed)

Green cost: $16.15/lb

Percentage paid to producers: 90%

BREW GUIDE

How long to rest: This one is borderline light/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak.

We taste: Sweet watermelon, almost like tropical fruit candy, without the overwhelming presence of co-fermented funkiness because of the honey processing; a floral sweetness and tart acidity.