Colombia Watermelon Co-Ferment Coffee | Green Label 003

$50.00

LIMTED OUT OF 30
HAND NUMBERED

ONLY LEFT IN STOCK.

Grind: Whole Bean

Whole Bean

Size: 12oz

12oz
8oz

    CO-FERMENT COLOMBIA

    GREEN LABEL 003

    Flavor Profile

    COLOMBIA // GREEN LABEL 003

    This GREEN LABEL 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 around 1,750 MASL, this is one of the most modern and experimental coffees we’ve released to date.

    The coffee undergoes a 48 hour anaerobic pre-fermentation before a five day co-fermentation with yeast and watermelon. After drying and resting, the result is an intensely expressive cup bursting with watermelon candy sweetness, bright fruit character, and a syrupy body balanced by surprising clarity underneath it all.

    What makes this coffee special is that despite how loud it is, it still drinks like coffee. Clean, structured, and layered — not a gimmick, but a glimpse into where modern processing is heading.

    This is exactly why Green Label exists: to showcase coffees that completely challenge 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

    ABOUT GREEN LABEL SERIES

    What is the Green Label Series?

    Introducing The Green Label—Coffee Conspiracy’s rarest and most exclusive coffee series. This is where we push the boundaries of coffee, sourcing micro-lots so rare they barely exist and exploring cutting-edge fermentation techniques. These coffees represent the absolute peak of what’s being produced at the farm level. Koji ferments, co-ferments, carbonic maceration and more—this is where science meets obsession, where experimentation meets excellence.

    What is an Anaerobic Co-Ferment?

    Co-fermenting is an experimental process where real fruit is introduced during the fermentation stage of coffee production. As the coffee cherries ferment, the fruit adds its own natural sugars, yeasts, and bacteria to the mix — influencing the microbial activity and shaping the final flavor profile. With lychee, that means an unmistakable perfume of tropical sweetness, layered acidity, and a juicy texture that carries through to the finish. It’s controlled chaos — part science, part art — and when done right, it transforms coffee into something completely new.

    What is Natural Carbonic Maceration Ferment Process?

    Introduced by champion barista Saša Šestić in 2015, it’s a method of fermentation that involves placing whole cherries in a stainless steel barrel and allowing them to sit in a carbon dioxide-rich environment.

    Carbonic maceration is inspired by winemaking, which uses the process to develop grapes before crushing. Similar to wine, the extent to which carbonic maceration affects the flavours of a coffee is often determined by other factors, such as terroir.