Foreword Specialty Coffee Roasters

Colombia El Paseo Watermelon - Co-Fermentation Washed

size 250g

Tasting Notes: Watermelon, Lime, Green Tea

Region: Buesaco, Nariño, Colombia
Farm: El Paseo
Producer: Andres Martinez
Variety: 60% Pink Bourbon, 40% Castillo
Process: Watermelon Co-Fermentation Washed
Altitude: 1,850 MASL

Processing Information:

The process begins with a saline density sort and cherry disinfection, followed by a 36-hour whole-cherry fermentation. Coffee lixiviates collected during this stage are used to activate a specialized yeast inoculum, promoting a controlled and consistent fermentation environment.

After depulping, the coffee is fermented with fresh watermelon, watermelon extract, and panela syrup, creating a complex fermentation matrix that enhances fruit expression while maintaining clarity in the cup. The coffee then undergoes a 10–12 day controlled fermentation in stainless steel tanks, where pH, sugar consumption, and microbial activity are continuously monitored.

To preserve the delicate aromatic compounds developed during fermentation, the coffee is mechanically dried at temperatures below 40°C, resulting in a clean and vibrant profile with exceptional sweetness and fruit character.

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Journey Behind the Coffee

About the Producer/Farm

This coffee comes from El Paseo Farm in Buesaco, Nariño, produced by Andrés Martinez, a Colombian coffee producer and biochemical engineer known for combining scientific precision with a deep respect for coffee cultivation. Drawing from his background in soil research and process standardization, Andrés has developed a meticulous approach to fermentation, focusing on consistency, traceability, and sensory expression.

This lot is crafted from a blend of 60% Pink Bourbon and 40% Castillo, grown at 1,850 meters above sea level. The process begins with a rigorous selection protocol, where cherries are disinfected and sorted by density using a saline solution to ensure only the highest-quality fruit moves forward.

Fermentation takes place in multiple carefully controlled stages. After an initial 36-hour whole-cherry fermentation, coffee juices collected during the process are used to activate a specialized yeast culture. Following depulping, fresh watermelon and concentrated watermelon extract are introduced during an extended 10–12 day fermentation in stainless steel tanks. Throughout the process, pH, sugar consumption, microbial activity, and conductivity are continuously monitored to maintain precision and consistency. The coffee is then mechanically dried at low temperatures to preserve its delicate aromatic compounds and long-term stability.

Region / Terroir

Located in the mountains of Buesaco, Nariño, this coffee benefits from one of Colombia’s most celebrated coffee-growing environments. High elevations, cool temperatures, and dramatic day-to-night temperature shifts slow cherry maturation, allowing sugars and organic compounds to develop gradually.

Nariño is renowned for producing coffees with remarkable clarity, vibrant acidity, and pronounced sweetness. Combined with Andrés' innovative fermentation techniques, the region's terroir creates a cup that is both expressive and structured—showcasing the unique possibilities that emerge when exceptional growing conditions meet thoughtful processing.