Colombia Watermelon Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS This is what we mean

This is what we mean when we say ALWAYS BE EXTRA

starting with cherries harvested at a Brix level of 23-25° and rested for 36 hours

The coffee then ferments anaerobically for around 130 hours

and zesty lemon

Colombia Watermelon Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS This is what we meanSebastin Ramrezs Watermelon Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe Caturra cherries that undergo a 120 hour anaerobic fermentation in their own mucilage, infused with CO, watermelon, and fruit glucose. After depulping, the cherries ferment again for 72 hours with dehydrated watermelon and added glucose, then dry slowly on