Watermelon Burst 2.0 Monteblanco Caturra Bourbon Nectar Citrullus Co-fermented Washed
Product details
| Management number | 248457655 | Release Date | 2026/09/03 | List Price | US$6.80 | Model Number | 248457655 | ||
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Watermelon Burst 2.0 - Monteblanco Caturra Bourbon Nectar Citrullus Caturra Bourbon Co-fermented Washed
Light Roast.
Cup Profile:
Watermelon, Bubblegum, Strawberry Banana
Watermelon Burst is back! This time with Rodrigo Sanchez and we think its even better than the last one. This coffee explodes with candy-like vibrancy. Think bubblegum, watermelon candy, and strawberry banana laffy taffy with a playful twist of blue-and-red slushies mixed together. The sweetness is confectionary and nostalgic, while the structure stays surprisingly clean with a lower-funk finish.
On brew, the hot cup leans toward watermelon Bubble Gum before melting into Laffy taffy tones. As it cools, notes of strawberry, banana, and milk chocolate appear, rounding the profile. At coarser grind settings and slightly cooler water, the coffee shows even more clarity—expressive, round, and chuggable, like a candy store brewed into your morning cup.
Words from Rodrigo Sanchez:
Monteblanco is a 14-hectare family-run farm located in the San Adolfo region of Huila, Colombia, managed by Rodrigo Sánchez Valencia alongside his wife Claudia Samboni, his daughter Nathalia and farm manager Don Gerardo. The farm is situated beside the Cueva de los Guácharos National Natural Park and the Suaza River Valley, benefiting from the area's rich biodiversity and favorable environmental conditions for coffee cultivation. Monteblanco is known for its commitment to producing high-quality coffees, including varieties such as Geisha, Pink Bourbon, Pacamara, and Purple Caturra. Monteblanco is one of six farms owned by Rodrigo which he united under one company Aromas Del Sur in 2017, including their own dry mill in Pitalito.
Process:
Nectar Citrullus - The process begins by fermenting the culture with spices and/or fruit for 144 hours to develop the ideal pH and Brix levels. After preparing the culture, pulped coffee is placed in sealed 200-liter containers, and the prepared solution is added for a second fermentation of 140 hours, maintaining Brix levels above 9 and pH above 4.
Resting Recommendation: ~ 2 weeks for pour-over · ~ 3 weeks for espresso
Roast Level: Light · ~12.3% weight loss · Whole Bean color (Pending) Ground color (Pending) (Lebrew) We drop this around 27 seconds after first crack starts.
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