Watermelon

Cuppd note

The UBA Culturing process, developed at the Universidad de los Andes, is one of the more scientifically grounded approaches to inoculated fermentation. Where some co-fermentation techniques introduce fruit or juice directly, UBA uses selected yeast cultures in a controlled environment: predictable outcomes, reproducible lot to lot, and auditable.

What that means in the cup is freshness over intensity. The watermelon note is exactly that — cool, high-water, lightly sweet, nothing tropical-heavy. On filter, this reads as one of the more refreshing coffees in the dataset. On espresso, it's an unusual experience: citrus-led, clean, with none of the chocolatey weight you'd expect from a Colombian. Caturra is an important choice here — a compact, productive varietal producing a light-bodied, clean cup that's the ideal blank canvas for a process designed to be the story.