S&W Craft Roasting

Colombia Santa Monica Watermelon Honey Process

Grown by third-generation farmer Jairo Arcila in Quindío at 1450–1500 masl, this 100% Castillo microlot undergoes a distinctive 72-hour anaerobic fermentation on the pulp with macerated watermelon and wine yeast before drying on raised beds. The result tastes like fresh watermelon juice in your cup—bright, clean, and approachable for a co-ferment, without the candy-like character of other watermelon lots. Expect lively turbo shots and a cup that rewards those who embrace experimental fermentation.