For the co-ferment curious, here’s something rather special. This latest lot from Finca Milan is a melon co-ferment, and while fans of our previous “Melondo” will feel right at home, this release leans more refined, more elegant — but every bit as juicy.

In the cup: expect watermelon, kiwi and cantaloupe. Sweet, fresh, vibrant. 

About the Process

This coffee starts its journey in a bioreactor, where it’s co-fermented with watermelon must, select starter cultures and culturing leachates. Oxygen is purged and replaced with nitrogen, allowing the coffee to ferment in a carefully controlled environment. Temperature, pH and Brix are all monitored and dialled in with precision — part of an ever-evolving research programme at Finca Milan.

Once fermentation is complete and the mucilage is removed, the coffee is dried with care: 20 days sun-dried, allowing the beans to soak up all that natural warmth, followed by 5 days of mechanical drying to lock in the perfect moisture content. The result? A cup that’s clean, expressive, and full of character.

Flavour Notes: Watermelon, Kiwi, Cantaloupe

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.