We've hummed and hawed for years about whether to get on board the co-ferment train – possibly the most polarising topic in specialty coffee these days. Is co-fermenting (fermenting coffee cherries with fruits, spices, or other natural ingredients) just another way of flavouring coffee, but at origin? Is it the next frontier of empowering farmers to increase their profits? Is it a science experiment gone wrong? Is it even tasty to drink? The answer to that final question is, of course, subjective ... but we haven't loved a lot of the super-intense co-ferments that destroy any semblance of coffee flavour.
This watermelon lot isn't that. It's unmistakably a co-ferment, but it's also drinkable and complex. Fermented anaerobically with watermelon juice and fruit glucose, it shines with sweet notes of watermelon candy alongside coffee cherry and star fruit. Give it a try if you'd like to experience something a little different, and feel free to let us know what you think!
Co-ferments are likely to remain a bit divisive in the coffee world, but we're glad our team member Will convinced us to try this one from Sebastian Ramirez (pictured above, left) in Colombia, who is world-famous for his co-ferments and innovative processing styles.
Sebastian's farm, El Placer, operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources specialty varieties from Huila — currently gesha and some pink bourbon. Sebastian is personally responsible for processing and developing flavour profiles, ensuring the highest quality in every batch. He has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals (such as wush wush and Sl 28) that are not easily grown in his region.
In his late 30s, Sebastian is still considered a young farmer, and we're looking forward to seeing what he comes up with as the years roll by!
Elevation: 1800 MASL
Varietal: Caturra
Price paid per kg: £24.90
Process: Watermelon co-ferment
