COLOMBIA CAPILLA DE ROSARIO WATERMELON WASHED

Nestled in the mountains of Medellin, Colombia, Capilla del Rosario is a fourth-generation family farm led by Jose Posada and his family. What began as a traditional coffee estate has evolved into a hub of innovation, education, and coffee tourism, positioning itself as a regional benchmark for quality and experimentation.

Spanning 45 hectares, the farm produces around 50 metric tons of parchment coffee per year, focusing on high-end microlots and experimental fermentations. Its infrastructure includes a complete wet mill, controlled fermentation tanks, shaded raised beds, mechanical dryers, a sensory lab, and a sample roastery. Beyond coffee processing, Capilla del Rosario promotes shade-grown cultivation and biodiversity preservation, reinforcing its long-term commitment to sustainability and environmental stewardship.

The coffee undergoes pulping prior to fermentation, then is washed and submerged in fermentation tanks containing a liquid broth enriched with watermelon juice, citric, lactic, and phosphoric acids, fruit and cane-derived sugars, and a starter culture of bacteria and microorganisms. 

This symbiotic culture of bacteria and yeast ferments in direct contact with the coffee, driving flavor development with balance and control. The modulado method enhances sweetness, texture, and aromatic complexity, resulting in a cup with bright acidity, achieved without artificial flavorings or additives. 

After fermentation, the coffee is slowly dried on shaded raised beds with controlled ventilation, ensuring even drying and preserving the integrity of the profile. Modulado watermelon represents an origin-driven fermentation technique that merges natural fruit extracts with microbiological precision, offering a transparent, traceable, and science-backed cup.

This watermelon co-ferment is reminding us of fresh watermelon juice. As it cools, rose water florality and green apple tartness shine through. We're loving pour overs of this coffee both hot and iced.