Melondo, Colombia
定價 $258.00
Tasting Notes
Ripe Watermelon / Bubb;e Gum / Lollipop
Variety: Pink Bourbon
Processing: Honey, Co-Fermented Watermelon
Altitude: 1750m
Roasted in the Netherlands on April 15th
Style: Filter
Delivered in a 100% recyclable bag and recyclable box
We are used to Edwin Norena's co-fermented lots, but this one may be our favourite of all times within this category! A pink bourbon honey co-fermented with watermelon...definitely a wild one and those who love co-fermented lots, you are in for a ride!
The cherries are soaked in water for 2 hours. Initial carbonic maceration for 72 hours is done to collect the mossto. The mossto juice is a cultivation starter with a inoculated yeast, a solution of glucose and amino acids. This juice is infused into the coffee after pulping, leaving 60 % of the mucilage with a mix of Watermelon pulp and Watermelon dehydrated in a second fermentation submerged at 30 % for 72 hours. The coffee is sun dried on African beds for 15 days with a humidity around 10.5%. The parchment is stabilized for 8 days with the dry pulp then the coffee is finally stored in grain pro bags. After final stabilization of 8 to 10 days, the coffees are cupped and the lots are organized.