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quebraditas co-ferment

quebraditas co-ferment

£18.00 GBP
£18.00 GBP
Sale Sold out
Taxes included.
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FAR FROM ORDINARY…

WATERMELON CO-FERMENT by QUEBRADITAS

farmer: edinson argote

variety: caturra

alt: 1700 masl

process: watermelon co-ferment & washed

region: huila, colombia

cup profile: watermelon candy - cocoa nibs

F R U I T Y  & F U N

 This vibrant watermelon co-ferment from Quebraditas Coffee Farm in Huila, Colombia, is a playful yet refined expression of innovation in coffee processing. Developed through co-fermentation with pre-cooked watermelon infusion and specialized microorganisms, this experimental lot transforms the familiar into something delightfully unexpected—bright, tropical, and deeply aromatic.

TASTE: The cup opens with a burst of watermelon candy and strawberry, giving way to a silky body with subtle cacao nib undertones. The fermentation process brings out the nostalgic sweetness of watermelon slices, balanced by a creamy, mellow finish. It’s a joyful, juicy cup with a crisp, fruit-forward profile and a refreshing complexity that lingers.

BREW GUIDE BELOW.

**IMPORTANT SHIPPING INFO**

PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.

Temperature

For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.

Ratios / dose / bloom

Pour over:

Larger doses, smaller water ratios. 

Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.

Espresso:

For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.

Rest periods

Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle. 

Freezing

Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops. 

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our process

we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.

all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.

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