Watermelon. Campo Hermoso. Café de Colombia

About This Coffee

This is a Pink Bourbon variety from Finca Campo Hermoso in Circasia, Quindío, Colombia, grown at 1,750 meters above sea level by producer Edwin Noreña. The coffee undergoes a Red Honey process with carbonic maceration and co-fermentation. The processing involves harvesting cherries at 18+ brix, an initial 72-hour carbonic maceration, depulping while retaining 60% mucilage, and co-fermenting with watermelon pulp and dehydrated watermelon for another 72 hours. The coffee is sun-dried on African beds for approximately 15 days. Flavor notes include watermelon, melon, hibiscus, caramel, and roses.

Origin

Quindío (Colombia)

Flavor Notes

Rose, Caramelized, Watermelon, Melon, Hibiscus, Roses

Roast Level

—

Processing

Carbonic Maceration, Co-Fermentation, Red Honey, Honey Co-Fermented, Red Honey, Carbonic Maceration, Co-Fermented

Typology

Arabica

Pink Bourbon

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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