Watermelon Candy - Fruit Co-Fermentation - Colombia

this is a caturra from huila, colombia, processed as a honey, meaning some fruit mucilage is left on the bean during drying. the result is a cup that leans winey and sweet, with honey and honeycomb running through the finish. huila is a high-altitude department known for producing coffees with pronounced sweetness and acidity, and the honey process amplifies that tendency. it suits filter brewing at a moderate temperature to let the fermented fruit character open up without tipping into astringency. a good pick if you like process-forward coffees with natural sweetness and some depth.