Nectar Citrullus Experimental Roast

The first release of our Experimental Roasting Series. 

This Co-Fermented Washed Nectar Citrullus is an extremely unique Light Roast from Huila, Colombia. This limited coffee has been carefully created at Finca Monteblanco by farmer Rodrigo Sanchez Valencia. This unique fermentation starts with a mother culture made from tropical fruit nectar, mainly watermelon and melon, blended with Lactobacillus, Saccharomyces cerevisiae, and sweeteners. The fruit not only adds flavor but boosts fermentation, matching the sugar (Brix) levels of the coffee.

Coffee cherries are then fermented in this mixture for 190 hours, with Brix kept above 6 and pH above 4 to develop a complex profile. The result is a vibrant cup with notes of watermelon candy, melon juice, red raspberry, citric acidity, and a medium body.

Only 118 8-oz bags available.