Colombia Watermelon Co-Ferment
Sebastián Ramírez’s Watermelon Co-Ferment from Finca El Placer in Quindío, Colombia is a standout example of experimental processing done right. This innovative honey-processed coffee begins with ripe Caturra cherries that undergo a 120-hour anaerobic fermentation in their own mucilage, infused with CO₂, watermelon, and fruit glucose. After depulping, the cherries ferment again for 72 hours with dehydrated watermelon and added glucose, then dry slowly on controlled patios at 40°C. The result is a wildly expressive cup layered with notes of black tea, juicy watermelon, bright mandarin, and smooth milk chocolate. With vibrant acidity and a silky body, this coffee is a testament to Sebastián’s mastery of co-ferments and his reputation as one of Colombia’s most progressive coffee producer.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Quindío
Country: Colombia
Producer: Sebastian Ramirez
Mill: Wet Mill: El Placer Farmss / Dry Mill: Vertical Coffee . Various Farms in San Adolfo Huila (Cherry purchase system managed by Wilder Lazo in partnership with Sebastian. Then transported to Armenia to El Placer Farms wet-mill)
Process: Black Honey Watermelon
Varietal: Caturra
Harvest date: April 2025
Volume Purchased:2,630kg
About the farm: The fermentation process for Sebastián Ramírez’s Watermelon Co-Ferment begins with ripe Caturra cherries that are hand-picked and placed in sealed tanks with their own mucilage. CO₂ is injected to create an anaerobic environment, and fresh watermelon along with fruit-derived glucose is added. The cherries undergo a 120-hour anaerobic fermentation in this controlled setting. After fermentation, the cherries are depulped and moved into a second fermentation stage lasting 72 hours, this time with dehydrated watermelon and more glucose to intensify the flavor. Once fermentation is complete, the coffee is dried on patios at 40 °C for about five days, with constant stirring to ensure even drying and preserve flavor clarity.
Drying time: 5 Days
Drying Temperature: 40c
Humidity: 11.3%
Density: N/A
Water Activity: 0.59
Stabilization: 20 days
Elevation: 1744 masl
Temperature: 18c
Total trees: N/A
Other trees: Lemongrass, Avocado
Taste Cup Profile
Watermelon, Black Tea, Mandarin, Milk Chocolate
Processing Cup Effect : 10
Sweetness : 8
Acidity : 9
Clarity : 8
Aftertaste : 9
Floral : 6
Spice : 4
Internal Cup Score : 88
Bean: 75 Ground: 115
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $9.98LB / $22.00KILO
FOB : $12.70LB / $28.00
Farmer's %100
Our Cost Of Green : $14.78LB / $32.59 KILO
Roasted cost 9% : $16.11LB / $35.52KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
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What makes this harvest or lot different from others?
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What would you say separates your coffee from others?
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What does your day consist of managing the farm or farms?
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What opportunities are you looking for from people who buy your coffee or work with you currently?
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Where does your sense of passion for coffee come from?
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Are you looking to grow relationships with long-term partners?
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Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
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