Colombia Los Patios Watermelon Co-Ferment

This is another experimental lot developed by the R&D team at Los Patios, The Coffee Quest’s processing facility in Huila, Colombia. The project works with small producers across the region, sourcing depulped cherries and refining them through tightly controlled, innovation-driven processing. 

For this coffee, producers carry out an initial 12-hour fermentation before the coffee is transported to Los Patios. Once there, it undergoes a second phase where a watermelon-derived concentrate and proprietary solution are introduced, allowing for a controlled transfer of fruit-driven compounds into the coffee. 

After roughly two days of fermentation and absorption, the coffee is slowly dried in mechanical silos over the course of about eight days, with constant monitoring to ensure even moisture and stability. 

The result is a coffee that’s bright, juicy, and expressive. It leans into fresh watermelon and candy-like sweetness, with a slight herby quality that reminds us of watermelon rind. The cup is supported by a clean structure that keeps the cup balanced and easy to enjoy.