Melon ice cream is one of those desserts we keep coming back to. Cold, soft, that clean sweetness that fills your mouth and then leaves quietly. That is the feeling we wanted in a cup.
Soft and sweet, with enough body to work black and with milk. The trick was not adding more. Melon is light, so whatever sits underneath it has to stay out of the way. So we blended for space, not for volume.
Colombia Huila, Caturra and Castillo, fermented under nitrogen and then washed, is the one doing the holding. Nitrogen keeps the fermentation slow and controlled, washing keeps it clean, and what comes out is quiet and structured with a plain sugar sweetness. Karo Catimor, co fermented with melon maceration by the producer at origin, brings the fruit.
Honeydew leads, watermelon sits through the middle, and a melon candy sweetness closes it out. Black, it tastes like melon. With milk, it tastes like the ice cream on the bag.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.