Colombia Campo Hermoso Watermelon Lemonade Coferment Espresso - Single Origin

Colombia Campo Hermoso Watermelon Lemonade Coferment Espresso - Single Origin.

This Caturra lot was produced by Pedronel Ospina at Finca Sicilia in Quimbaya, Quindio, and processed at the Campo Hermoso R&D Centre. It combines black honey processing with a watermelon and mossto cofermentation.

The coffee was processed under the guidance of Edwin Norena, a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Edwin uses his farm to produce highly distinctive specialty coffees and selects varieties including Caturra, Bourbon and Pink Bourbon, pairing each with processing methods designed to reveal its flavour potential. His expertise extends beyond farming; he is also an agroindustrial engineer with postgraduate training in biotechnology.

These Caturra cherries underwent a 48 hour carbonic maceration in tanks, producing mossto with a pH of 4.2. The mossto was inoculated with a selected yeast culture and combined with allulose and dehydrated watermelon. The cherries were then pulped and transferred to 200 kilogram bioreactors, where they macerated for a further 72 hours at 18°C with mossto and a citrus juice solution dosed at 10 ml per kilogram.

PROCESS: W

REGION: P

ELEVATION: 2

VARIETAL: S

CUP: L

ROAST: F

Produced by Pedronel Ospina in the Quimbaya region of Quindio, this Colombia Campo Hermoso Watermelon Lemonade Coferment Espresso represents a modern approach to Caturra cultivation. As a single-origin offering from Code Black Coffee, this lot utilizes an anaerobic processing method to push the boundaries of traditional cup profiles. While standard washed coffees often highlight the inherent acidity of the bean, anaerobic fermentation can introduce complex, amplified aromatics and unique sweetness.

This specific coffee from Colombia · Quimbaya, Quindio showcases a vibrant spectrum of berries, citrus, and stone fruit, balanced by floral and malic notes. When evaluating such distinct profiles, it is helpful to reference a flavor wheel to better categorize the interplay between the intense sweetness and the bright, fruit-forward acidity. This lot serves as a compelling example of how experimental processing techniques can transform a classic varietal into a bold, expressive espresso experience.