Melon Cloud, Colombia
From UBA Farm in Risaralda comes a Caturra with a serious wow factor. Julio César Madrid and his family work with nitrogen-assisted fermentation, selected yeast cultures and fruit to create a cup that is silky, juicy and almost too easy to drink. Think watermelon, white sugar and white tea. Fresh, elegant and a little cheeky in the best way.
A Colombian coffee with juicy clarity
Melon Cloud is a modern, expressive coffee from Risaralda in Colombia, grown at UBA Farm by Julio César Madrid and the family behind Café UBA. Three generations have worked with coffee here, but since 2014 the farm has made its name with precise fermentation protocols tailored to each varietal. The coffee is Caturra and comes from an environment of cool mountain air, rich soil and slow fruit ripening. The result is an elegant, fruity and expressive coffee with juicy clarity.
Experimental, yet elegant
This coffee is processed with UBA's Nitro Culturing method, where ripe Caturra cherries first go through 48 hours of controlled oxidation. The coffee is then fermented in a bioreactor with selected yeast cultures and fresh fruit like pineapple and watermelon under nitrogen-assisted conditions. After fermentation the coffee is first sun-dried and then finished mechanically to ensure stability and consistency. Finally the coffee rests for a month, letting the flavour profile settle completely.
