Colombia Pink Bourbon Co-Fermented Watermelon Mossto Honey

Get ready for a wild ride with this Watermelon Sugar High! From the innovative mind of Edwin Noreña at Campo Hermoso comes another mind-blowing coffee creation: the Watermelon Co-Fermented Mossto Honey process. Our Colombia Pink Bourbon Co-Fermented Watermelon Mossto Honey is bursting with juicy watermelon flavors that take center stage, complemented by delightful hints of fruit punch, cantaloupe, watermelon hard candy, and chewy candy. Expect a mild lactic acidity and a medium body with a creamy, milky mouthfeel that’s as refreshing as it is delicious.

Edwin’s technique, inspired by the craft beer scene, is nothing short of revolutionary. By infusing the fermentation tanks with hops and dehydrated fruits, he crafts distinct and vibrant flavors that elevate the natural fermentation process. This careful, two-step fermentation, along with meticulous cherry selection, leads to a coffee that’s not just unique but truly exceptional.

The Watermelon Co-Fermented Mossto Honey process is an intensive labor of love, but the result is a cup with stunning clarity, vibrant flavor, and a crisp, clean finish that’ll leave you wanting more. With an impressive SCA Cupping Score of 87.00, this Pink Bourbon variety—a unique Colombian varietal of the Ethiopian landrace—is a standout. Its dense seeds can handle the heat, roasting predictably despite its unusual, innovative processing.

Dive into this extraordinary coffee experience—it's like nothing else you’ve ever tasted!

Watermelon Co-Fermentation Mossto Honey Process, after the cherries are picked watermelon co-fermentation starts out with, the keeping the cherries light around 90 to 110 Agtron. First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit. they undergo an initial anoxic fermentation for 12 hours with fresh watermelon and coffee mossto. (Mossto honey process technique involves anaerobic fermentation with a liquid called mossto. Mossto can refer to the juice extracted from coffee cherries by compression, or the liquid that results from fermenting the cherries, which is similar to winemaking. The mossto helps break down the fruit's mucilage.)The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the watermelon and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.

Finca Campo Hermoso has been a cherished part of Edwin Noreña's family for over 30 years. When his father passed away, Edwin took the reins and transformed the farm into a hub for unique specialty coffees. As a fourth-generation farmer and passionate coffee innovator, Edwin brings a wealth of experience—20 years in coffee production, to be exact—paired with a decade of intense study and experimentation. Finca Campo Hermoso is located on the Andres Mountains, the western slopes of the Cordillera Central near the Quindío rivers of Armenia, Quindío Colombia at 1750-1900 m.a.s.l.

Edwin’s dedication to producing exceptional coffee hasn’t gone unnoticed. His high-quality beans have earned international acclaim, winning top honors in competitions around the globe. Beyond managing the farm, Edwin plays a pivotal role in the coffee industry as a consultant, Q-Grader, Q-Processor, and head judge for the prestigious Colombian Cup of Excellence competition. His contributions have made him a leading figure in the world of Colombian specialty coffee.

With Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center where groundbreaking fermentation techniques are explored and refined. The insights gained here are now being applied at Santuario Project sites across Costa Rica, Mexico, and Brazil, pushing the boundaries of what's possible in specialty coffee.