2d:I[43392,["/_next/static/immutable/chunks/3x58fsen1hv4w.js","/_next/static/immutable/chunks/20pq39_xj8tzn.js","/_next/static/immutable/chunks/2-48951mbkrq1.js","/_next/static/immutable/chunks/3p75rgw0zm4on.js","/_next/static/immutable/chunks/0da8cqshbh49l.js","/_next/static/immutable/chunks/3-ywbxqpgcpg1.js","/_next/static/immutable/chunks/42py-lb172mrm.js"],"SuggestionForm"] 30:I[27201,["/_next/static/immutable/chunks/3x58fsen1hv4w.js","/_next/static/immutable/chunks/20pq39_xj8tzn.js","/_next/static/immutable/chunks/2-48951mbkrq1.js","/_next/static/immutable/chunks/3p75rgw0zm4on.js","/_next/static/immutable/chunks/0da8cqshbh49l.js","/_next/static/immutable/chunks/3-ywbxqpgcpg1.js"],"IconMark"] 2e:T472,Tasting Notes: Watermelon & Honeysuckle Origin: Colombia Varietal: Caturra Process: Nitro Fermentation The story behind the cup... Quindío, Colombia We are so excited to bring this coffee back! It’s bold, expressive and has such a distinctive flavour profile - we have certainly missed sipping on this beauty. Produced by Julio César Madrid, it reflects three generations of coffee-growing traditions, combined with an innovative approach to producing specialty coffee. Julio leads Café Uba, founded in 2014 with the aim to push the boundaries of conventional coffee production. Across three farms in Riviera, Milán and Buenos Aires, the team cultivates diverse varieties and applies carefully designed fermentation methods specifically tailored to each lot. Meticulous control over fermentation and drying, combined with nutrient-rich soils and cool mountain conditions, allows each coffee to reach its full potential. Following a process of cherry oxidation, bioreactor fermentation (with selected yeasts and fruit), and careful solar and mechanical drying, the coffees are able to develop complex, award-winning flavour profiles.2f:T524,

Tasting Notes: Watermelon & Honeysuckle

Origin: Colombia

Varietal: Caturra

Process: Nitro Fermentation

The story behind the cup...

Quindío, Colombia

We are so excited to bring this coffee back! It’s bold, expressive and has such a distinctive flavour profile - we have certainly missed sipping on this beauty.

Produced by Julio César Madrid, it reflects three generations of coffee-growing traditions, combined with an innovative approach to producing specialty coffee.

Julio leads Café Uba, founded in 2014 with the aim to push the boundaries of conventional coffee production. Across three farms in Riviera, Milán and Buenos Aires, the team cultivates diverse varieties and applies carefully designed fermentation methods specifically tailored to each lot.

Meticulous control over fermentation and drying, combined with nutrient-rich soils and cool mountain conditions, allows each coffee to reach its full potential. Following a process of cherry oxidation, bioreactor fermentation (with selected yeasts and fruit), and careful solar and mechanical drying, the coffees are able to develop complex, award-winning flavour profiles.

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