We can't get enough of Sebastian Ramirez's co-ferments. If you're a fan of the Red Fruit and remember the Monteblanco Citrullus we had last year, this one is on a whole new level. It's not quite as polarizing as the Purple Fruit and a lot more versatile. More refined as a pour over, sweet watermelon candy with a touch of honeydew. Pull it as espresso and it slaps you in the face with watermelon taffy. Bright, sweet, unmistakable. Candy Watermelon sweetness up front, honeydew rounds it out, with a subtle lemongrass note on the finish that ties the whole thing together. Vibrant. Refreshing. Wish we had secured more. Caturra cherries ferment anaerobically in sealed tanks for 120 hours at a steady 18°C with CO2 injection. After depulping, the coffee ferments a second time for 72 hours with watermelon and dehydrated fruit glucose. Then a controlled patio dry at 40°C with a two-phase shade dry. This is not flavored coffee. The watermelon is in the process, not added after roasting. What you're tasting is what the fruit left behind.