WATERMELON SUGAR

Tasting notes

In the roaster’s words

Watermelon Sugar is an intensely expressive Colombian coffee with vibrant tropical fruit, candy-like sweetness, and a remarkably juicy profile. Produced by Julio César Madrid at Finca Milán in Risaralda, this lot showcases just how far precision fermentation can push flavour while maintaining clarity and balance. At its core is a carefully controlled nitrogen fermentation process, developed through years of research into mixed-culture fermentations. The result is a coffee bursting with ripe watermelon, tropical fruit, and bright, syrupy sweetness, supported by a silky body and a clean, lingering finish. While undeniably adventurous, the cup remains structured and refined rather than overwhelming. This coffee shines as a filter, where its layered fruit character and sparkling acidity are at their most expressive, but it also makes for an unforgettable espresso, delivering a sweet, vibrant shot with exceptional clarity and a long, juicy finish. Following harvest, the cherries undergo a carefully managed stress phase before being depulped and fermented inside sealed stainless steel bioreactors. Selected yeast and bacterial cultures are combined with fresh passion fruit must before oxygen is displaced with nitrogen, creating an anaerobic environment that allows fermentation to develop with exceptional precision. Temperature, pH, and Brix are continuously monitored throughout the process before the coffee is slowly dried using a combination of solar and mechanical drying, then rested for 45 days prior to milling. We chose this coffee because it perfectly represents the level of innovation now possible in specialty coffee processing. It's vibrant, playful, and technically outstanding, while still remaining clean, balanced, and incredibly enjoyable to drink. Producer This coffee was produced by Julio César Madrid at Finca Milán, a third-generation family farm located in Pereira, Risaralda, in Colombia's renowned Coffee Cultural Landscape. For more than 40 years, Finca Milán has combined traditional coffee growing with an unwavering commitment to innovation, earning recognition as one of Colombia's leading producers of experimental specialty coffees. The 200-hectare farm sits between 1,600 and 1,800 metres above sea level, where volcanic soils, cool mountain temperatures, and extended cherry maturation create ideal conditions for producing complex, high-quality coffees. Alongside traditional varieties such as Caturra, Castillo, and Colombia, the farm also cultivat

Notes

Nitrogen fermentation in sealed stainless steel bioreactors with selected yeast and bacterial cultures and fresh passion fruit must; cherries undergo a managed stress phase before depulping, then the coffee is dried using solar and mechanical methods and rested for 45 days prior to milling.