Producer: David Bedoya
Origin: Colombia.
Region: Quindi
Farm: El Diamante
Variety: Castillo
Process: Watermelon Fermentation
Taste Notes: watermelon, candy & floral
Roast: Light

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From the heart of Colombia’s Eje Cafetero, this lot from David Bedoya shows how far controlled fermentation can take flavour. Grown on El Diamanté in Quindío, this Castillo varietal delivers an expressive cup with bright fruit character and a sweet, candy-like profile.

Process

David harvests the cherries at peak ripeness and floats them to remove lower-quality fruit. He then pulps the selected coffee, keeps the mucilage intact, and moves it into fully anaerobic tanks. He adds watermelon essence and ferments the coffee for five days (120 hours), building intense fruit aromatics and juicy sweetness. After fermentation, he dries the coffee carefully on raised heldas under direct sunlight until it reaches the ideal moisture level.

In the Cup

Expect a vibrant, refreshing profile: watermelon up front, soft floral aromatics, and a sweet candy finish that shines in filter brews.