Colombia Watermelon Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS this lot undergoes a meticulous

this lot undergoes a meticulous double-stage anaerobic fermentation first in cherry with active mostto

starting with cherries harvested at a Brix level of 23-25° and rested for 36 hours

From the high altitude slopes of Tangua

This coffee was developed exclusively for Luminous in collaboration with Shady and Elias Bayter of El Vergel Estate

creating a rich

Colombia Watermelon Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS this lot undergoes a meticulousSebastin Ramrezs Watermelon Co Ferment from Finca El Placer in Quindo, 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 CO, watermelon, and fruit glucose. After depulping, the cherries ferment again for 72 hours with dehydrated watermelon and added glucose, then dry slowly on