The Green Label is back.
This release is a honey processed watermelon co-ferment from Colombia produced through Forest Coffee and processed at El Vergel Estate. Built from Caturra and Colombia varietals grown across Huila, Tolima, and Caldas at around 1,750 MASL, this coffee is one of the most modern and experimental profiles we’ve released to date.
Watermelon co-ferments have become some of the most sought after coffees in specialty coffee over the last couple years. When done poorly, they can taste artificial or one dimensional. But when producers actually understand fermentation and structure, you end up with something layered, clean, and honestly kind of mind blowing. This coffee lands firmly in that second category.
The process starts with a 48 hour anaerobic pre-fermentation before the coffee is depulped and left in mucilage for a five day co-fermentation alongside yeast and watermelon. After fermentation, the coffee is dried first on sun patios, then stabilized mechanically before resting for 30 days to fully settle and develop. The result is an intensely expressive cup with explosive watermelon candy sweetness, refreshing fruit character, and a syrupy body balanced by clean structure underneath all the chaos.
What I love about this coffee is that despite how loud it is, it still drinks like coffee. There’s still balance. Still clarity. It doesn’t feel like a gimmick. It feels like a glimpse into where modern coffee processing is heading.
This is exactly why Green Label exists. To showcase coffees that completely challenge people’s expectations of what coffee can taste like. Limited, experimental, and impossible to ignore.
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COLOMBIA (GREEN LABEL 003)
Tasting Notes: WATERMELON, BUBBLEGUM, RASPBERRY, MINT,
Elevation: 1750 MASL
Producer/Farm: Tolima, Huila, Caldas
Variety: CATURRA
Process: Honey Co-Ferment
Roast: Medium/Light
