Country: Colombia Region: Pereira, Risaralda Farm: Finca Milán, Julio César Madrid Tisnés and Julio Andrés Quiceno (Café Uba) Variety: Caturra Process: Watermelon-infused co-ferment, Nitro (bioreactor fermentation with watermelon must and starter cultures under nitrogen), sequential washed Altitude: 1,500 masl Notes: Watermelon, Watermelon Candy, Cantaloupe, Lactic, Milky Texture Watermelon, watermelon, watermelon. Cantaloupe and watermelon candy with mild lactic acidity, medium body and a creamy, milky mouthfeel. Fermented in a bioreactor with watermelon must and starter cultures under a nitrogen atmosphere, then dried 25 days on raised beds. Backed by published fermentation research with Cenicafé and Universidad de los Andes.