Sebastian Ramirez Watermelon Co-Fermentation

Highlights

“Sebastian Ramirez's co-ferments are a Kings Arms favorite. Caturra cherries ferment anaerobically in sealed tanks for 120 hours at a steady 18°C with CO2 injection, then ferment a second time for 72 hours with watermelon and dehydrated fruit glucose after depulping, followed by a controlled patio dry at 40°C with a two-phase shade dry. This is not flavored coffee — the watermelon is in the process, and what you taste is what the fruit left behind.”