Watermelon

Grown at 1,450–1,500 metres in the volcanic soils of Armenia, Quindío, this coffee is the product of an experimental process that pushes the boundaries of coffee. Castillo beans grown by renowned producer Jairo Arcila on his Santa Monica farm.

Cherries sorted in flotation tanks undergo a 48-hour dry anaerobic fermentation at the La Pradera processing centre; real watermelon added to the tanks gives the beans their unique juicy sweetness. They are then washed and dried on raised beds for about 10 days until they reach 9.5–11% moisture.

In the cup, dominant watermelon and honeydew, a refreshing touch of mint and lime acidity; a soft chocolate finish typical of Castillo.