Watermelon Co-ferment
Summary
A limited experimental micro-lot from producer Sebastian Ramirez in Quindío, Colombia. Castillo variety grown at ~1,800 masl. Hand-picked cherries undergo 120-hour anaerobic fermentation with CO₂, then co-ferment for 72 hours with dehydrated watermelon and fruit glucose before patio drying. Bright and juicy with notes of watermelon, honeydew, and citrus.
Filter
Ratio 1:15- Coffee in
- 24 g
- Water
- 360 g
- Time
- 3:30
- Temperature
- 94°C
Grind: Medium-fine
- 1.Bloom with 60g water
- 2.2 equal pours after bloom, gentle swirl after each
For Hario V60, Kalita Wave, or Standard Auto Drip
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Sebastian Ramirez
- Altitude
- 1800 m.a.s.l
- Variety
- Castillo
- Notes
- Watermelon, Honeydew
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The roaster
Roasted Record is a specialty coffee roaster in Stuart, Florida, roasting small batches daily with a turntable nearby. What began as a front-porch experiment i…
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