This co-ferment batch is unlike any other we've tried. The juicy watermelon sweetness will make you question if this is even coffee (in the best way possible, of course). It's an incredible example of innovation and creativity happening at coffee farms like Finca Monteblanco, and we're really proud and excited to offer it at Sightsee for you! A bit more about what makes this coffee special... SO MUCH WORK goes into making this amazing coffee. The Watermelon Co-ferment (Citrullus Nectar Co-fermented) Washed process starts with a mother culture, containing microorganisms such as lactobacillus sourced from Rodrigo’s Purple Caturra coffee cherries. A portion of this culture is set aside and enriched with sugar, molasses, and concentrated watermelon and melon juice. This infusion of ingredients not only enhances the flavor profile of the culture but also fuels the fermentation process, aligning its sugar content with the desired level corresponding to the coffee's Brix measurement. This primary fermentation phase of the mother culture spans nearly 200 hours to achieve the optimal Brix and pH levels suitable for coffee processing. Upon arrival at the Monteblanco mill, coffee cherries undergo an initial assessment of their sugar content. Following this, cherries are meticulously sorted to remove any impurities before being pulped and transferred into a sealed tank. Here, the fermented culture, previously enriched with fruit essences, is introduced into the tank alongside the pulped coffee. The mixture is left to ferment for several days under controlled conditions, ensuring that the environment maintains appropriate Brix and pH readings Subsequently, the coffee undergoes a drying process, starting with 2–3 days of sun drying, followed by 15–18 days of shade drying under canopies until reaching a humidity level of 10–11%.