Colombia Shady & Elias Bayter Candy Blast (Watermelon Co-Ferment)

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

This is one of four very exciting fruit infused/co-fermented coffees sourced through Forest Coffee. 3 of them processed at El Vergel Estate by the Bayter brothers, 1 processed by a close partner, Huver Castillo.

This particular lot was sourced from various partnering farmers across Huila, Tolima and Caldas before being transported to El Vergel Estate for processing.

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.