WATERMELON SUGAR

Origin: Pereira, Risaralda, Colombia
Variety: Caturra
Process: Nitrogen Culturing Fermentation
Farm: Finca Milan
Roast: Omni
Best For: Filter • Espresso

Watermelon Sugar is an intensely expressive Colombian coffee with vibrant tropical fruit, candy-like sweetness, and a remarkably juicy profile. Produced by Julio César Madrid at Finca Milán in Risaralda, this lot showcases just how far precision fermentation can push flavour while maintaining clarity and balance.
At its core is a carefully controlled nitrogen fermentation process, developed through years of research into mixed-culture fermentations. The result is a coffee bursting with ripe watermelon, tropical fruit, and bright, syrupy sweetness, supported by a silky body and a clean, lingering finish. While undeniably adventurous, the cup remains structured and refined rather than overwhelming.
This coffee shines as a filter, where its layered fruit character and sparkling acidity are at their most expressive, but it also makes for an unforgettable espresso, delivering a sweet, vibrant shot with exceptional clarity and a long, juicy finish.
Following harvest, the cherries undergo a carefully managed stress phase before being depulped and fermented inside sealed stainless steel bioreactors. Selected yeast and bacterial cultures are combined with fresh passion fruit must before oxygen is displaced with nitrogen, creating an anaerobic environment that allows fermentation to develop with exceptional precision. Temperature, pH, and Brix are continuously monitored throughout the process before the coffee is slowly dried using a combination of solar and mechanical drying, then rested for 45 days prior to milling.
We chose this coffee because it perfectly represents the level of innovation now possible in specialty coffee processing. It's vibrant, playful, and technically outstanding, while still remaining clean, balanced, and incredibly enjoyable to drink.

This coffee was produced by Julio César Madrid at Finca Milán, a third-generation family farm located in Pereira, Risaralda, in Colombia's renowned Coffee Cultural Landscape. For more than 40 years, Finca Milán has combined traditional coffee growing with an unwavering commitment to innovation, earning recognition as one of Colombia's leading producers of experimental specialty coffees.
The 200-hectare farm sits between 1,600 and 1,800 metres above sea level, where volcanic soils, cool mountain temperatures, and extended cherry maturation create ideal conditions for producing complex, high-quality coffees. Alongside traditional varieties such as Caturra, Castillo, and Colombia, the farm also cultivates exceptional lots of Pink Bourbon, Catiope, and other sought-after cultivars.
What truly distinguishes Finca Milán is its dedication to fermentation research. Julio and his team have spent years developing and refining advanced processing methods, including Coldpress, Culturing, and Nitrogen Fermentation, using purpose-built stainless steel bioreactors and carefully selected microbial cultures. Every fermentation is closely monitored through temperature, pH, and sugar measurements, allowing the team to produce coffees with remarkable consistency and highly distinctive flavour profiles.
Quality extends beyond fermentation. Coffees are dried either on raised beds or in mechanical dryers before being stabilised and meticulously prepared for export. Continuous investment in processing infrastructure and ongoing research has established Finca Milán as one of the world's most respected producers of competition-level coffees.
Today, Julio Madrid and his team are recognised internationally for their work, with their coffees regularly appearing in barista competitions and championship routines around the world. Their combination of scientific precision, environmental stewardship, and decades of farming experience continues to push the boundaries of what Colombian coffee can be.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.