Julio Quiceno grows this at 1,600 metres in Santa Rosa de Cabal, inside Colombia's UNESCO listed Coffee Cultural Landscape, and handles every stage himself from picking the cherries to processing them.The co-fermentation was developed with Universidad de los Andes: selected microorganisms and natural fruit compounds worked into the ferment to build complexity without muddying the cup.It tastes like fresh watermelon. Not a note that sounds like watermelon, actually like it, with tropical sweetness behind it, sugarcane, and a clean herbal finish.One of the more unusual coffees we have had in. Farm: Santa Rosa de Cabal, Risaralda Producer: Julio Quiceno Varietal: Caturra Processing: co-fermented Altitude: 1,600 MASL
