Tastes Like: Melona, Honeydew Melon, Cantaloupe, Brown Sugar

Origin: , Pereira, Colombia

Variety: Caturra

Producer: Julio Madrid & Andres Quinceno

Elevation: 1600 masl

Process: Cultured Embryonic Nitro Washed

Notes on processing:

Andres Quinceno created a unique anaerobic processing method that utilizes "embryonic stress" to generate unique flavors. This involves subjecting ripe coffee cherries to a "nitro washed process," where the temperature rises and falls by 12 degrees to optimize them for fermentation.

After pulping, the beans are placed in a sealed bioreactor, inoculated with starter cultures (yeast and bacteria) and watermelon fruit mossto, and injected with nitrogen. Temperature, acidity, and Brix degrees are closely monitored against historical data to time the end of the fermentation stage and initiate oxidation.

The coffee beans are then dried in solar dryers to 40% moisture, moved to mechanical dryers until they reach 10–12% moisture, and rested in a warehouse for approximately 45 days before being hulled and prepared for export.