Rodrigo Sanchez El Eden Watermelon and Aromatics cofermented FW

Finca El Eden, owned by the Sanchez family, is situated in the Samaria district of Palestina at an altitude of 1,500 meters above sea level. The farm enjoys ideal environmental conditions and annual rainfall ranging from 1,800 to 2,000 mm. These factors contribute to year-round flowering and fruiting, resulting in exceptional sensory profiles. Rodrigo’s dedication to quality has earned significant recognitions, including 1st place with Pink Bourbon at the Yara Champion 2017, 2nd place with Pink Bourbon in 2018, and 1st and 3rd places with Purple Caturra at Roasters United 2019.

Rodrigo’s passion for research made this lot possible. He selected Purple Caturra for its high Brix concentration and rich sweetness, which create an ideal environment for the growth of microorganisms, used in the fermentation process. These microorganisms are cultured and then reintroduced to the coffee, enhancing its flavor profile.

Before processing the cherry, Rodrigo combines a mixture of microorganisms—Lactobacillus, Saccharomyces, and Cerevisiae bacteria—totaling 10 different yeasts to promote fermentation. He then adds fruits like watermelon and other red fruits and a sugar-rich mix, such as molasses, panela, or granulated sugar, to feed the fermentation. The mixture is sealed and fermented for 8 days.

During harvest, cherry is selectively handpicked and processed on the farm. Once picked, cherry is floated and visually sorted to remove any underripe or damaged cherry. Then, cherry is pulped, and coffee is added to the fermented mixture. The coffee ferments for an additional 150 hours (6.5 days).

After fermentation, parchment is washed in clean water and laid out in parabolic beds to dry. It is raked frequently to ensure even drying, which takes approximately 20 to 25 days.