Watermelon Fizz

We don't typically do co-ferments, but something this deliberate is worth celebrating. Juan David Puerta is a food engineer, rather than a farmer by inheritance. His project, Sens Coffee, is built on the idea that coffee should make you feel something. At Finca La Sirena, perched at 1,350 masl in Colombia's coffee region, climate change is threatening farms that once thrived. Juan David's response embodies reimagining processing, rather than fighting the altitude.

Here, pulped coffee undergoes osmotic dehydration in a glucose-watermelon solution, which ensures a controlled, molecular-level technique that locks fruit flavour into the bean. The result is watermelon, orange blossom, and candyfloss flavor notes. A playful coffee that doesn't skimp on depth, this is a cup that proves co-fermentation, when done with this much intention, is a craft.