Watermelon. Café de Colombia

About This Coffee

This coffee is produced by Edwin Noreña at Finca Campo Hermoso in Circasia, Quindío, Colombia, at an altitude of 1,750 meters. It is a Pink Bourbon variety processed using a honey co-fermentation method. The coffee cherries are harvested at over 18 degrees Brix, undergo carbonic maceration for 96 hours, then are depulped with 100% mucilage retained for a 48-hour anaerobic fermentation with dehydrated watermelon, fresh fruit, wine yeast, amino acids, and glucose. It is sun-dried on African beds for approximately 15 days. The flavor profile features watermelon, melon, red berries, and peach.

Origin

Quindío (Colombia)

Flavor Notes

Peach, Melon, Watermelon

Roast Level

—

Processing

Honey Co-Fermented

Typology

Arabica

Pink Bourbon

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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