Watermelon Supernova | Colombia

Bright, expressive, and unlike anything else in our collection, Watermelon Supernova showcases the innovative processing of Colombian producer Jairo Arcila.

Grown on Santa Mónica Farm, this Castillo lot undergoes a carefully controlled anaerobic honey fermentation with fresh watermelon, creating a cup that is vibrant, remarkably clean, and layered with juicy sweetness.

Rather than dominating the profile, the watermelon complements the coffee's natural character, revealing notes of watermelon candy, ripe red fruits, delicate florals, and rich caramel with a refreshing tropical finish.

Every cup is vivid, balanced, and crafted to highlight both exceptional processing and outstanding coffee.

Flavor Notes

Watermelon Candy • Red Fruits • Floral • Caramel

The Producer

Jairo Arcila is a third-generation coffee producer from Quindío, Colombia.

After more than 40 years as a mill manager for one of Colombia's largest coffee exporters, he turned his focus to producing exceptional specialty coffee on his family farms.

Working alongside his sons, Carlos and Felipe Arcila of Cofinet, Jairo has become known for pioneering innovative fermentation techniques that elevate Colombia's traditional varieties into some of the country's most distinctive coffees while supporting his local community through sustainable farming and seasonal employment.

The Process

Only the ripest Castillo cherries are hand-picked before being transported to Cofinet's La Pradera processing center.

After meticulous sorting, the cherries undergo a 48-hour anaerobic honey fermentation with fresh watermelon. This controlled process enhances the coffee's natural sweetness and aromatic complexity while preserving clarity and balance in the cup.

The coffee is then carefully dried for approximately 10 days until reaching its ideal moisture content, resulting in a clean, expressive, and intensely aromatic profile.

Specs

Origin: Quindío, Colombia

Producer: Jairo Arcila

Farm: Santa Mónica

Variety: Castillo

Process: Watermelon Co-Ferment • Anaerobic Honey

Altitude: 1,450–1,500 MASL

Best For

Pour Over • AeroPress • Filter